Lamb And Artichoke Stew
|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|
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.