Lamb Stew with Jerusalem Artichokes

Name: Lamb Stew with Jerusalem Artichokes
Yield: serves 6
Ingredients: 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 store-bought chicken stock; 1/8 teaspoon crumbled saffron threads; 1 10-ounce jar small caperberries, drained; 1/4 cup finely chopped fresh cilantro

January 26, 2012

Recipe information

Yield
serves 6

Ingredients

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 store-bought chicken stock

1/8 teaspoon crumbled saffron threads

1 10-ounce jar small caperberries, drained

1/4 cup finely chopped fresh cilantro

Preparation

Step 1
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.
Step 2
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.
Step 3
Add the onion, garlic, and ginger to the remaining oil in the pot; sauté 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.
Step 4
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.
Step 5
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.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsStew Soup/Stew Lamb Shoulder Lamb Meat Jerusalem Artichoke Root Vegetable Vegetable Canned Tomato Tomato Main Dinner Dairy Free Nut Free Gluten Free Easy One-Pot Meals Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes