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1 shoulder of lamb, cut into individual portions | |
| Saut the lamb lightly in the olive oil, spiced with saffron, garlic, salt, and black pepper, and cover it with water. Cook for about two hours, until the meat is tender. Rinse the pickled lemon, leaving it to soak for 30 minutes. In the meantime, remove the upper and side leaves of the artichokes, cut them into four, and remove the prickles around the heart, using a teaspoon. |
Add the artichokes and almonds to the meat, and cook a further 10-12 minutes. Add the beans and the pickled lemon, cut into small pieces. Cook until the beans are tender. Remove from heat and carefully drain the liquid into another pot. Leave a very little liquid in the pot with the meat. Keep the meat and vegetables warm in a low oven. Reduce the liquid over a high flame, stirring it occasionally, until a thick sauce is formed. Sprinkle the meat mixture with lemon juice and pour the sauce over it. Serve immediately, very hot.
Fresh broad beans (fava beans) and almonds are only available in spring, but other fresh vegetables can be substituted, such as peas, mangolds, leeks, or okra. The meat can be saut ed before cooking, or cooked without saut eing. Another wonderful combination of lamb and broad beans: Chop coriander, onion, and spices. Place the meat in a pot, add the vegetables and cook them together. Flatten the mixture out, and carefully spread washed rice and water over it, without mixing them in; cook until the rice is tender. To serve, turn the pot upside-down so that the meat and beans are on top of the rice. Serve with slices of fried eggplant. | |
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