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Lamb And Artichoke Stew

Budget.Gourmet's picture
Ingredients
  Butter 4 Tablespoon
  Boneless lamb 2 Pound, cubed
  Yellow onions 3 , peeled and chopped
  Garlic 2 Clove (10 gm), crushed
  Parsley 1⁄2 Cup (8 tbs), chopped
  Canned tomato paste 6 Ounce (1 Can)
  Dry white wine 1 Cup (16 tbs)
  Canned artichokes in brine 28 Ounce (Two 14 Ounce Cans)
  Dried dill weed 1⁄2 Teaspoon
  Lemon juice 3 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

In very large frying pan melt the butter.
Add the lamb, and saute until lightly browned.
Remove the meat.
Saute the yellow onions along with the garlic and parsley.
Place the meat, onions, garlic, and parsley in a heavy kettle, and add salt, pepper, the tomato paste, and white wine.
Simmer, covered, for about 1 1/2 hours, or until lamb is tender.
Add the artichokes, dill weed, and lemon juice.
Simmer until all is tender, about 1 1/2 hours.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Interest: 
Gourmet

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