Lamb, Artichoke and Tomato Stew |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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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 . Ingredients:
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) |
Directions:
1. In very large frying pan, melt butter.
2. Add lamb and saute until lightly browned.
3. Remove lamb and saute onions, garlic and parsley in pan drippings until tender.
4. Put lamb, onions, garlic, and parsley in a large pot.
5. Add salt, pepper, tomato paste, and wine, simmering, covered, until lamb is tender (about 1 1/2 hours).
6. Add artichokes, mint, lemon juice, and tomatoes and simmer another 1 1/2 hours.
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