Yakhnit Al-ardi Shawki (lamb And Artichoke Stew) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 tbsp: Extra virgin olive oil,
8: Raw artichoke hearts, halved
1: Two-pound piece bonless leg of lamb, cut into 1 inch pieces
Salt and freshly ground pepper,
1 large: Yellow onion, peeled and grated
1 tsp: Baharat,
2 tbsp: Chopped fresh mint,
Directions:
Heat oil in a large Dutch oven over medium heat. Add artichokes and cook,
turning once until lightly browned, 3-5 minutes. Remove and set aside.
Season lamb with salt and pepper. In the same pot, brown lamb on all sides
in batches if necessary, turning the meat occasionally for 4-6 minutes.
Remove and set aside.
Add onions and baharat to pot and cook stirring frequently, until onions
and spices are fragrant, about 5 minutes. Add lamb and 3 cups water. Season
with salt to taste, then reduce heat to medium low. Cover and simmer until
meat is tender, 1 1/2 -2 hours. Increase heat to medium, add artichokes and
cook uncovered until stew thickens, about 45 minutes. Serve garnished with
the chopped mint. Posted to JEWISH-FOOD digest V97 #075 by
jstiler@webtv.net (Joyce Stiler) on Mar 6, 1997
Source from luhu.jp
turning once until lightly browned, 3-5 minutes. Remove and set aside.
Season lamb with salt and pepper. In the same pot, brown lamb on all sides
in batches if necessary, turning the meat occasionally for 4-6 minutes.
Remove and set aside.
Add onions and baharat to pot and cook stirring frequently, until onions
and spices are fragrant, about 5 minutes. Add lamb and 3 cups water. Season
with salt to taste, then reduce heat to medium low. Cover and simmer until
meat is tender, 1 1/2 -2 hours. Increase heat to medium, add artichokes and
cook uncovered until stew thickens, about 45 minutes. Serve garnished with
the chopped mint. Posted to JEWISH-FOOD digest V97 #075 by
jstiler@webtv.net (Joyce Stiler) on Mar 6, 1997
Source from luhu.jp
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