Lamb Stew with Jerusalem Artichokes

• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
• Coarse salt and freshly ground black pepper
• 1 1/2 pounds Jerusalem artichokes (about 15 small), peeled, cut into 3/4-inch cubes, and reserved in cold water (drain and pat dry before using)
• 2 cups coarsely chopped onion (about 1 large)
• 2 garlic cloves, minced (about 1 tablespoon)
• 1 tablespoon freshly grated ginger (1-inch piece)
• 1 whole cinnamon stick
• 2 whole cloves
• 2 green cardamom pods, lightly crushed
• 1/2 teaspoon crushed red pepper flakes
• 1 35-ounce can whole peeled plum tomatoes with juice
• 1 cup homemade or low-sodium store-bought chicken stock
• 1/8 teaspoon crumbled saffron threads
• 1 10-ounce jar small caperberries, drained
• 1/4 cup finely chopped fresh cilantro

1. Heat 2 tablespoons of the oil in a large, heavy pot over medium-high heat.
2. Season the lamb with salt and black pepper; brown the meat (in batches, if necessary) on all sides, about 8 minutes.
3. Transfer to a bowl.
4. Cook the artichokes in the remaining tablespoon oil in the same pot over medium-high heat, stirring occasionally, until well browned on all sides, about 7 minutes.
5. Using a slotted spoon, transfer the artichokes to a separate bowl.
6. Add the onion, garlic, and ginger to the remaining oil in the pot; saute over medium-high heat, stirring occasionally, until the onion is translucent, about 4 minutes.
7. Add the cinnamon, cloves, cardamom, and red pepper flakes; cook, stirring constantly, 2 minutes.
8. Stir in the tomatoes and juice, stock, saffron, and 1 teaspoon salt.
9. Using the side of a wooden spoon, break up the tomatoes.
10. Add the reserved lamb; bring the mixture to a boil.
11. Reduce heat to low; cover, and simmer until the meat is tender, about 1 hour.
12. Return the reserved artichokes to the pot.
13. Continue to simmer until the artichokes are tender, about 25 minutes; add the caperberries during the final 5 minutes of cooking.
14. Season with salt and black pepper; stir in the cilantro.
15. Discard the cinnamon, cloves, and cardamom before serving.

extravirgin olive oil, lamb shoulder, salt, artichokes, onion, garlic, ginger, cinnamon stick, cloves, green cardamom pods, red pepper, tomatoes, chicken, crumbled saffron threads, caperberries, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/lamb-stew-with-jerusalem-artichokes-392334 (may not work)