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Lamb And Artichoke Stew

Budget.Gourmet's picture
  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2786 Calories from Fat 1014

% Daily Value*

Total Fat 114 g175.2%

Saturated Fat 53.9 g269.5%

Trans Fat 0 g

Cholesterol 906.2 mg302.1%

Sodium 3855.2 mg160.6%

Total Carbohydrates 114 g38.1%

Dietary Fiber 39.4 g157.6%

Sugars 30.8 g

Protein 281 g561.4%

Vitamin A 143.2% Vitamin C 195.6%

Calcium 68.4% Iron 85%

*Based on a 2000 Calorie diet

Lamb And Artichoke Stew Recipe