Msoki with lamb and spring vegetables

Method

1. If preparing both original and lighter portions, set aside the ingredients and quantities specified for the lighter portions; the remainder is for the original portions. Prepare the two versions separately whenever their cooking or seasoning differs. Quantities given for the whole preparation are divided between the separate containers, not repeated in each one. Chop the onion and garlic. Cut the chard stalks into small dice and the leaves into strips. Heat the oil in a wide casserole suited to the quantities (reference capacity: 4 litres) and brown the lamb in batches without crowding, for 6–8 minutes per batch over a medium-high heat. Set the pieces aside.
2. Soften the onion in the same casserole over a medium heat for 5 minutes. Add the garlic, turmeric and pepper, stir for 30 seconds, then return the lamb with 3 g salt and 500 g hot water. Cover and simmer over a low heat for 1 hour 15 minutes.
3. During this first simmer, let the artichoke bottoms thaw just enough to cut without forcing the knife, then pat dry and quarter. Prepare the other vegetables and chop the herbs. Pierce the meat: it should be starting to yield. If still firm, cook for another 15 minutes before adding the vegetables.
4. Add the diced carrot, chard stalks, artichokes and 200 g hot water. Season with the remaining 2 g salt and cook, covered, for 15 minutes. Add the courgette, chard leaves and two-thirds of the herbs; cook for 10 minutes to soften, turning gently.
5. Add the broad beans and peas straight from frozen, then cook over a low heat for 10–12 minutes. A knife should pass through the carrot and artichoke, and the meat should pull apart under a fork. Keep some visible liquid in the bottom, as the matzah will absorb a good deal of it.
6. Break the matzah into irregular 4 cm pieces. Gently fold in with the remaining herbs, add up to 150 g hot water if the mixture seems dry and cook, covered, over a very low heat for 5–8 minutes. Lift the mixture from the bottom once with a spatula to prevent sticking.
7. Leave to rest off the heat for 10 minutes. Serve when the matzah is soft and soaked through, and the liquid no longer forms a soup around the vegetables. Divide each component between the plates according to the planned portions, without crushing the mixture.

Variants and their steps remain below the recipe.