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  Lamb with artichokes & preserved lemons
 
Yield: 8 Servings
 
3 lb Boneless lamb shoulder      1 Small onion chopped
2 Garlic cloves pressed minced      1 1/2 ts Ground ginger
1/2 ts Ground turmeric      1 ts Powdered saffron (opt)
3 tb Vinegar      12 Artichokes small wide
12 Moroccan preserved lemons      1/2 c Calamata olives
2 tb Lemon juice (opt)
 Trim fat off lamb. Cut meat into 1 1/2" chunks. In a 5-6 quart pan combine lamb onion garlic ginger turmeric and saffron. Cook tightly covered over medium heat for 30 minutes. Meanwhile in a bowl combine vinegar and 1 quart water. Trim off stems tough outer leaves and sharp tips of artichokes leaving pale tender interior leaves. Cut in half lengthwise; scoop out and discard hairy chokes. As artichokes are trimmed immerse in vinegar-water. After meat cooks 30 minutes turn heat high uncover pan and stir often until juices evaporate and meat browns 15-20 minutes. Stir in 2 cups water; simmer covered for 1 hour. Drain artichokes and add to lamb; simmer covered for 20 minutes. Add 8 preserved lemon quarters and olives; simmer covered until artichokes are tender when pierced about 10 minutes longer. Add 2 tablespoons liquid from preserved lemons or lemon juice. Skim and discard fat from stew. Pour stew into a bowl and garnish with remaining lemon quarters.

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Organic Chia Seeds : Almost NO Taste, you can add them To Almost ANY Meal

Organic Chia Seed
The common complaint about flax seeds is that their flavor is too strong and they overpower the meal.
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When combined with liquid, they gel and become soft. When tossed on salads or toast, they add a little extra crunch.
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Organic Chia Seeds : Almost NO Taste you can Add Them To Almost ANY Meal
Find Out more about Digestive Chia Seeds