Back to 6 servings 2.5 lb boneless lamb shoulder, trimmed of excess fat, cut into 1 1/2-inch chunks 1 large onion, finely chopped 4 garlic cloves, minced 2 tbsp olive oil 1 tsp ground ginger 1 tsp ground turmeric 1 tsp ground cumin 1 tsp sweet paprika 0.25 tsp saffron threads, crumbled 1 tsp kosher salt, plus more to taste 0.25 tsp freshly ground black pepper 3 cups water, plus more as needed 0.25 cup chopped fresh parsley, plus more for garnish 12 small artichokes, or 4 medium; trimmed, chokes removed, halved or quartered 4 tbsp fresh lemon juice, 2 tbsp for the artichoke water, 2 tbsp for finishing 2 preserved lemons, rinsed, rind diced or quartered, pulp discarded 0.5 cup Kalamata olives, pitted fresh cilantro sprigs, for garnish
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1 Step 1: Combine the lamb, onion, garlic, oil, ginger, turmeric, cumin, paprika, saffron, salt, pepper and parsley in a deep, heavy pot or tagine. Cook, covered, over medium heat for 30 minutes, stirring once or twice.2 Step 2: While the lamb cooks, fill a large bowl with cold water and 2 tablespoons lemon juice. Trim the artichokes by removing the tough outer leaves and cutting off the tops and stem ends, scoop out the chokes, and drop each into the bowl as it is done.3 Step 3: Uncover the pot, raise the heat to high, and stir often until the juices evaporate and the lamb browns, 15 to 20 minutes.4 Step 4: Pour in the water, scraping up the browned bits. Bring to a boil, then reduce to low, cover, and simmer 1 hour, until the lamb is nearly tender.5 Step 5: Drain the artichokes and nestle them into the pot along with the preserved lemons. Cover and simmer 20 to 25 minutes, until a knife slips easily into an artichoke.6 Step 6: Add the olives and the remaining 2 tablespoons lemon juice and simmer 5 minutes more, uncovered if the sauce is thin. The lamb should be very tender and the sauce thick like gravy.7 Step 7: Skim excess fat from the surface and adjust the salt. Garnish with parsley and cilantro and serve hot.getsaucepan.com/r/83cb8ae6-10f5-5426-b567-7b3d0d6fbf59
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