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Prep Time: 25 Minutes Cook Time: 155 Minutes |
Ready In: 180 Minutes Servings: 4 |
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Got this recipe from Savaeur Magazine. It does not have cook and prep times so they are estimated. Ingredients:
6 tablespoons extra virgin olive oil |
8 raw artichoke hearts, halved |
2 lbs boneless leg of lamb, cut into 1 inch pieces |
salt & freshly ground black pepper |
1 large yellow onion, peeled and grated |
2 tablespoons chopped fresh mint |
2 tablespoons black peppercorns |
2 tablespoons allspice berries |
1 teaspoon ground cinnamon |
1/2 teaspoon freshly grated nutmeg |
Directions:
1. Heat oil in a large Dutch oven over medium heat.
2. Add artichokes and cook, turning once until lightly browned, 3-5 minutes.
3. Remove and set aside.
4. Baharat: Grind; 2 Tbs black peppercorns and 2 Tbs allspice berries in a spice grinder or with a mortar and pestle, transfer mixture to a small bowl and add 1 tsp ground cinnamon and 1/2 tsp freshly grated nutmeg.
5. Mix thoroughly and store in an airtight container.
6. Makes about 1/4 cup.
7. Season lamb with salt and pepper.
8. In the same pot, brown lamb on all sides in batches if necessary, turning the meat occasionally for 4-6 minutes.
9. Remove and set aside.
10. Add onions and 1 tsp baharat to pot and cook stirring frequently, until onions and spices are fragrant, about 5 minutes.
11. Add lamb and 3 cups water.
12. Season with salt to taste, then reduce heat to medium low.
13. Cover and simmer until meat is tender, 1 1/2-2 hours.
14. Increase heat to medium, add artichokes and cook uncovered until stew thickens, about 45 minutes.
15. Serve garnished with the chopped mint.
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