Title: Yakhnit Al-Ardi Shawki (Lamb and Artichoke Stew)
Categories: None
Yield: 4 Servings

6 tb 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 lg Yellow onion, peeled and
-grated
1 ts Baharat
2 tb Chopped fresh mint

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