Lamb stew with jerusalem artichokes
Instructions:
- 3 tablespoons extra-virgin olive oil
- 1 1/ 2 pounds boneless lamb shoulder, cut into 1 1/ 2 inch cubes
- Coarse salt and freshly ground black pepper
- 1 1/ 2 pounds Jerusalem artichokes (about 15 small), peeled, cut into 3/ 4-inch cubes, and reserved in cold water (drain and pat dry before using)
- 2 cups coarsely chopped onion (about 1 large)
- 2 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon freshly grated ginger (1-inch piece)
- 1 whole cinnamon stick
- 2 whole cloves
- 2 green cardamom pods, lightly crushed
- 1/ 2 teaspoon crushed red pepper flakes
- 1 35-ounce can whole peeled plum tomatoes with juice
- 1 cup homemade or low-sodium storebought chicken stock
- 1/ 3 teaspoon crumbled saffron threads
- 1 10-ounce jar small caperberries, drained
- 1/ 4 cup finely chopped fresh cilantro
- Heat 2 tablespoons of the oil in a large, heavy pot over medium-high heat. Season the lamb with salt and black pepper; brown the meat (in batches, if necessary) on all sides, about 8 minutes. Transfer to a bowl.
- Cook the artichokes in the remaining tablespoon oil in the same pot over medium-high heat, stirring occasionally, until well browned on all sides, about 7 minutes. Using a slotted spoon, transfer the artichokes to a separate bowl.
- Add the onion, garlic, and ginger to the remaining oil in the pot; saute over medium-high heat, stirring occasionally, until the onion is translucent, about 4 minutes. Add the cinnamon, cloves, cardamom, and red pepper flakes; cook, stirring constantly, 2 minutes.
- Stir in the tomatoes and juice, stock, saffron, and 1 teaspoon salt. Using the side of a wooden spoon, break up the tomatoes. Add the reserved lamb; bring the mixture to a boil. Reduce heat to low; cover, and simmer until the meat is tender, about 1 hour.
- Return the reserved artichokes to the pot. Continue to simmer until the artichokes are tender, about 25 minutes; add the caperberries during the final 5 minutes of cooking. Season with salt and black pepper; stir in the cilantro. Discard the cinnamon, cloves, and cardamom before serving.
- SERVES 6