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Print this Recipe    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.

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