African: Lamb Broadbeans by Recipe Cottage

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	Lamb Broadbeans

		Lamb with Broad Beans and Artichokes Morocco 2 kg of best end of neck lamb chops, trimmed 1 1/2 teaspoons ground ginger 1 teaspoon ground saffron 2 cloves garlic, crushed 2 tablespoons vegetable oil ground pepper 3 cups water 1 kg broad beans, shelled 440 g can artichoke hearts rind of 1 Preserved Lemon 1 tablespoon lemon juice 10 small black or green olives Place lamb chops in large heavy-based pan, with ginger, saffron, garlic, oil an d pepper. Add water, cover and cook gently, for 1 1/2 hours or until lamb is tender. If necessary add more water to keep the lamb immersed. Remove lamb from cooking liquid. Skim off any fat. Cook broad beans in boiling water until tender, about 6 minutes. Drain and set aside. Reduce cooking liquid from lamb until sauce is thickened slightly. Return the lamb, beans and reduced cooking liquids to pan. Add artichokes and preserved lemon rind cut into small pieces. Simmer uncovered over very low heat for about 15 minutes, until reheated. Sprinkle with lemon juice and olives, to serve. Serves 6.