Ingredients

serves 6

　　3 tablespoons extra-virgin olive oil

　　1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes

　　Coarse salt and freshly ground black pepper

　　1 1/2 pounds Jerusalem artichokes (about 15 small), peeled, cut into 3/4-inch cubes, and reserved in cold water (drain and pat dry before using)

　　2 cups coarsely chopped onion (about 1 large)

　　2 garlic cloves, minced (about 1 tablespoon)

　　1 tablespoon freshly grated ginger (1-inch piece)

　　1 whole cinnamon stick

　　2 whole cloves

　　2 green cardamom pods, lightly crushed

　　1/2 teaspoon crushed red pepper flakes

　　1 35-ounce can whole peeled plum tomatoes with juice

　　1 cup homemade or low-sodium store-bought chicken stock

　　1/8 teaspoon crumbled saffron threads

　　1 10-ounce jar small caperberries, drained

　　1/4 cup finely chopped fresh cilantro

　　

Step 1

Heat 2 tablespoons of the oil in a large, heavy pot over medium-high heat. Season the lamb with salt and black pepper; brown the meat (in batches, if necessary) on all sides, about 8 minutes. Transfer to a bowl.

　　

Step 2

Cook the artichokes in the remaining tablespoon oil in the same pot over medium-high heat, stirring occasionally, until well browned on all sides, about 7 minutes. Using a slotted spoon, transfer the artichokes to a separate bowl.

　　

Step 3

Add the onion, garlic, and ginger to the remaining oil in the pot; sauté over medium-high heat, stirring occasionally, until the onion is translucent, about 4 minutes. Add the cinnamon, cloves, cardamom, and red pepper flakes; cook, stirring constantly, 2 minutes.

　　

Step 4

Stir in the tomatoes and juice, stock, saffron, and 1 teaspoon salt. Using the side of a wooden spoon, break up the tomatoes. Add the reserved lamb; bring the mixture to a boil. Reduce heat to low; cover, and simmer until the meat is tender, about 1 hour.

　　

Step 5

Return the reserved artichokes to the pot. Continue to simmer until the artichokes are tender, about 25 minutes; add the caperberries during the final 5 minutes of cooking. Season with salt and black pepper; stir in the cilantro. Discard the cinnamon, cloves, and cardamom before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.