---------- Recipe via Meal-Master (tm) v8.02
  Categories: Moroccan, Lamb, Jams
       Yield: 8 servings
       3 lb Boneless lamb shoulder
       1    Small onion,chopped
       2    Garlic cloves,pressed,minced
   1 1/2 ts Ground ginger
     1/2 ts Ground turmeric
       1 ts Powdered saffron (opt)
       3 tb Vinegar
      12    Artichokes,small,wide
      12    Moroccan preserved lemons
     1/2 c  Calamata olives
       2 tb Lemon juice (opt)
   Trim fat off lamb. Cut meat into 1 1/2 chunks. In a 5-6 quart pan, combine
   lamb, onion, garlic, ginger, turmeric, and saffron. Cook, tightly covered,
   over medium heat for 30 minutes.
   Meanwhile, in a bowl combine vinegar and 1 quart water. Trim off stems,
   tough outer leaves, and sharp tips of artichokes, leaving pale, tender
   interior leaves. Cut in half lengthwise; scoop out and discard hairy
   chokes. As artichokes are trimmed, immerse in vinegar-water.
   After meat cooks 30 minutes, turn heat high, uncover pan, and stir often
   until juices evaporate and meat browns, 15-20 minutes. Stir in 2 cups
   water; simmer, covered, for 1 hour.
   Drain artichokes and add to lamb; simmer, covered, for 20 minutes. Add 8
   preserved lemon quarters and olives; simmer, covered, until artichokes are
   tender when pierced, about 10 minutes longer. Add 2 tablespoons liquid from
   preserved lemons or lemon juice. Skim and discard fat from stew. Pour stew
   into a bowl and garnish with remaining lemon quarters.