LAMB STEW WITH JERUSALEM ARTICHOKES

Lamb Stew with Jerusalem Artichokes image

Yield serves 6

Number Of Ingredients 16

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

Steps:

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; 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.
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.