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Ingredients
- 2 kg of best end of neck lamb chops, trimmed
- 1½ 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
- 1 × 440 g can artichoke hearts
- rind of 1 preserved lemon
- 1 tablespoon lemon juice
- 10 small black or green olives
Method
1. Place lamb chops in large heavy-based pan, with ginger, saffron, garlic, oil and pepper.
2. Add water, cover and cook gently, for 1½ hours or until lamb is tender. If necessary add more water to keep the lamb immersed.
3. Remove lamb from cooking liquid. Skim off any fat.
4. Cook broad beans in boiling water until tender, about 6 minutes. Drain and set aside.
5. Reduce cooking liquid from lamb until sauce is thickened slightly.
6. 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.
7. Sprinkle with lemon juice and olives, to serve.
