lamb-stew-with-jerusalem-artichokes

Lamb Stew with Jerusalem Artichokes

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 can (35 ounces) whole peeled plum tomatoes with juice
1 cup homemade or low-sodium canned chicken stock
1/8 teaspoon crumbled saffron threads
1 jar (10 ounces) small caperberries, drained
1/4 cup finely chopped fresh cilantro

Step 1

Heat 2 tablespoons 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.
Step 2

Cook the artichokes in remaining tablespoon oil in same pot over medium-high heat, stirring occasionally, until well browned on all sides, about 7 minutes. Using a slotted spoon, transfer artichokes to a separate bowl.
Step 3

Add onion, garlic, and ginger to remaining oil in pot; saute over medium-high heat, stirring occasionally, until onion is translucent, about 4 minutes. Add cinnamon, cloves, cardamom, and red-pepper flakes; cook, stirring constantly, 2 minutes.
Step 4

Stir in tomatoes and juice, stock, saffron, and 1 teaspoon salt. Using the side of a wooden spoon, break up tomatoes. Add reserved lamb; bring mixture to a boil. Reduce heat to low; cover, and simmer until meat is tender, about 1 hour.
Step 5

Return reserved artichokes to pot. Continue to simmer until artichokes are tender, about 25 minutes; add caperberries during final 5 minutes of cooking. Season with salt and black pepper; stir in cilantro. Discard cinnamon, cloves, and cardamom before serving.

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 can (35 ounces) whole peeled plum tomatoes with juice
1 cup homemade or low-sodium canned chicken stock
1/8 teaspoon crumbled saffron threads
1 jar (10 ounces) small caperberries, drained
1/4 cup finely chopped fresh cilantro

Step 1

Heat 2 tablespoons 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.
Step 2

Cook the artichokes in remaining tablespoon oil in same pot over medium-high heat, stirring occasionally, until well browned on all sides, about 7 minutes. Using a slotted spoon, transfer artichokes to a separate bowl.
Step 3

Add onion, garlic, and ginger to remaining oil in pot; saute over medium-high heat, stirring occasionally, until onion is translucent, about 4 minutes. Add cinnamon, cloves, cardamom, and red-pepper flakes; cook, stirring constantly, 2 minutes.
Step 4

Stir in tomatoes and juice, stock, saffron, and 1 teaspoon salt. Using the side of a wooden spoon, break up tomatoes. Add reserved lamb; bring mixture to a boil. Reduce heat to low; cover, and simmer until meat is tender, about 1 hour.
Step 5

Return reserved artichokes to pot. Continue to simmer until artichokes are tender, about 25 minutes; add caperberries during final 5 minutes of cooking. Season with salt and black pepper; stir in cilantro. Discard cinnamon, cloves, and cardamom before serving.