Lamb and artichoke stew recipe
Course: MainCuisine: GreekDifficulty: EasyServings
8
servingsPrep time
30
minutesCooking time
1
hourThis lamb and artichoke stew is a perfect weekend family meal, comforting and a sure winner. If you are lucky enough to have leftovers, the dish will be even better the next day.
Ingredients
1 kg lamb (shoulder cut)
7 – 10 artichoke
3 – 4 onions (red or brown)
4 – 5 garlic clove pieces
spring onion (bunch)
fennel (bunch)
400 g crushed tomatoes
1 cup olive oil
2 lemons
1 bowl cold water
1 tablespoon plain flour
2 L water
salt (to taste)
red wine (to taste)
crusty bread (side optional)
Instructions
- In a large pot over high heat add 1 cup olive oil.
- Add lamb cuts continuously tossing until the meat has browned.
- In a large bowl add cold water, squeeze juice of 1 lemon and add 1 tablespoon of plain flour into the bowl of water, stirring through thoroughly.
- Clean artichokes using the method demonstrated [video: 02:05 – 03:35].
- Rub lemon all over cleaned artichoke before adding into bowl water.
- Once the lamb has browned add roughly chopped onions stirring through thoroughly.
- Add chopped garlic stirring through.
- Cook through for approximately 5 minutes before adding wine, stirring through thoroughly.
- Add spring onions and fennel, combining all ingredients and adding water to the pot.
- Cover pot, bringing to boiling point.
- Add crushed tomatoes, stir through all ingredients.
- Covering pot, cooking through for a further 10 minutes.
- Add salt, covering the pot, cooking through for a further 5 minutes.
- Stir through soaked artichokes adding to the pot.
- Cook through for 10 – 15 minutes, occasionally gently stirring through.
Recipe Video
Notes
- Rubbing lemon over cleaned artichokes and adding into a bowl of water, lemon and flour mixture will ensure artichokes do not discolour.
Did you make this recipe?
Tag @me_to_mati on Instagram
Like this recipe?
Follow us @me_to_mati on Pinterest
Love our recipes?
Like us on Facebook
