1 cup olive oil
4 bay leaves
3 stems marjoram
1 tablespoon cumin
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 generous pinch saffron
Salt
2 cloves garlic, thinly sliced, plus 2 more, thinly sliced
3 cups water
2 pounds lamb shoulder, trimmed and cut in 4 by 4 inch chunks with bone removed
1 large red onion, sliced
12 very small wild artichokes, inedible portions removed
20 Spanish green olives
1 lemon, juiced
1 preserved lemon
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