Libyan Lamb and Artichoke Tagine with Preserved Lemon

Pat the lamb cubes dry with paper towels. Season them with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 2 tablespoons olive oil in a large Dutch oven or tagine over medium-high heat. Brown the lamb in batches for 5-7 minutes per batch, until well-sealed on all sides. Remove the lamb and set aside.

Reduce heat to medium. Add 1 large chopped onion to the pot and cook for 5 minutes, until softened. Add 3 minced garlic cloves, 1 teaspoon ground turmeric, and 1 teaspoon ground ginger, cooking for 1 minute until fragrant.

Return the lamb to the pot. Stir in 1 cup chicken broth and the steeped saffron threads. Bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes, or until the lamb is tender.

Stir in 1 can quartered artichoke hearts and 1/2 finely diced preserved lemon rind. Continue to simmer, covered, for another 20 minutes, allowing the flavors to meld.

Remove from heat and stir in 1/4 cup fresh chopped cilantro. Taste and adjust seasoning if necessary.