Dolma Qarnoun

Method9 steps · about 2 hr 20 min

1. 1

   Step 1: In a large pot or Dutch oven, heat the clarified butter and brown the lamb stew over medium-high heat, for about 10 minutes.

   Uses 1 tablespoon smen ((clarified butter), or olive oil) · 1 lb lamb stew meat (cut in large chunks)

2. 2

   Step 2: Add some of the chopped onion, reserving the rest for the stuffing. Add the cinnamon (1 stick) stick, salt and pepper and simmer for 5 minutes over low heat.

   Uses some of the chopped onion for the stew; reserve the rest for stuffing · 1 stick cinnamon · Salt · Pepper

3. 3

   Step 3: Cover with water and cook over medium heat for 40 minutes.

   Simmer lamb · 40 minUses seasoned lamb stew

4. 4

   Step 4: Then, add the chickpeas (½ lb) and continue cooking for 30 minutes.

   Cook with chickpeas · 30 minUses ½ lb chickpeas (canned, or dried and soaked overnight)

5. 5

   Step 5: Prepare the stuffing by mixing the ground meat with the reserved chopped onion, egg (1), stuffing parsley (8 tablespoons), ground cinnamon (1 teaspoon), salt and pepper.

   Uses 10 oz ground lamb (or beef) · reserved chopped onion for stuffing · 1 egg · 8 tablespoons finely chopped parsley · 1 teaspoon ground cinnamon · Salt · Pepper

6. 6

   Step 6: Stuff all the lightly salted artichoke bottom (10), by packing the stuffing well so it adheres perfectly.

   Uses 10 artichoke bottoms (frozen and thawed) · Salt · ground lamb stuffing

7. 7

   Step 7: Sauté the stuffed artichokes on all sides in a hot pan with oil (2 tablespoons) until slightly brown.

   Uses stuffed artichoke bottoms · 2 tablespoons vegetable oil

8. 8

   Step 8: Remove the cooked lamb pieces from the large pot and place the stuffed artichoke bottoms in the sauce. Cook covered over low heat, for about 30 minutes.

   Simmer stuffed artichokes · 30 minUses cooked lamb stew and chickpeas · browned stuffed artichokes

9. 9

   Step 9: Serve the artichoke bottoms with the chickpeas and the lamb stew. Season with lemon juice and garnish with chopped parsley (4 tablespoons).

   Uses cooked stuffed artichokes · cooked lamb and chickpeas · Juice of 1 lemon · 4 tablespoons finely chopped parsley