LAMB, ARTICHOKE AND TOMATO STEW

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Lamb, Artichoke and Tomato Stew image

Different stew with a very meditteranean/greek flavor. Great served over rice or pilaf, or serve alone, with bread, a salad, and a nice red wine. Adapted from "The Frugal Gourmet".

Provided by Lizzie-Babette

Categories     Stew

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon butter
2 lbs boneless lamb, trimmed and cubed
3 yellow onions, chopped
2 cloves garlic, chopped (we use a lot more, though)
1/2 cup parsley, chopped
salt and pepper, to taste
3 ounces tomato paste (you can use all 6 oz, if you prefer)
1 cup dry white wine (you can also use red)
2 (14 ounce) cans artichoke hearts, drained and quartered (NOT marinated)
1/2 teaspoon dried mint
3 tablespoons lemon juice
1 can diced tomato, well-drained (optional)

Steps:

  • In very large frying pan, melt butter.
  • Add lamb and saute until lightly browned.
  • Remove lamb and saute onions, garlic and parsley in pan drippings until tender.
  • Put lamb, onions, garlic, and parsley in a large pot.
  • Add salt, pepper, tomato paste, and wine, simmering, covered, until lamb is tender (about 1 1/2 hours).
  • Add artichokes, mint, lemon juice, and tomatoes and simmer another 1 1/2 hours.

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