Ingredients
- 1 cup olive oil
- 4 bay leaves
- 3 stems marjoram
- 1 tablespoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 generous pinch saffron
- Salt
- 2 cloves garlic, thinly sliced, plus 2 more, thinly sliced
- 3 cups water
- 2 pounds lamb shoulder, trimmed and cut in 4 by 4 inch chunks with bone removed
- 1 large red onion, sliced
- 12 very small wild artichokes, inedible portions removed
- 20 Spanish green olives
- 1 lemon, juiced
- 1 preserved lemon
Description
Food Network
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