Heat oil in a large Dutch oven over medium heat. Add artichokes and cook, turning once until lightly browned, 3-5 minutes. Remove and set aside. Season lamb with salt and pepper. In the same pot, brown lamb on all sides in batches if necessary, turning the meat occasionally for 4-6 minutes. Remove and set aside. Add onions and baharat to pot and cook stirring frequently, until onions and spices are fragrant, about 5 minutes. Add lamb and 3 cups water. Season with salt to taste, then reduce heat to medium low. Cover and simmer until meat is tender, 1 1/2 -2 hours. Increase heat to medium, add artichokes and cook uncovered until stew thickens, about 45 minutes. Serve garnished with the chopped mint. Posted to JEWISH-FOOD digest V97 #075 by firstname.lastname@example.org (Joyce Stiler) on Mar 6, 1997
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|Serving Size: 1 Serving (23g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 181 (100%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.3mg||0 %|
|Potassium 14.5mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.1g|
|Protein 0.1g||0 %|
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Calories per serving: 181
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