Recipe by Lizzie-Babette
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".
Top Review by Sackville
This is a truly hearty and flavourful stew. I made some minimal changes, using half the meat and adding two carrots, only because of what I happened to have on hand. But this stew is so versatile, I'm sure it could take any number of variations. We served it with a hearty bread and can't wait for the next bowlful! Just a word of caution, because you're meant to simmer this for such a long time, I would make sure your heat is as low as it will go, or else the dish is likely to dry out.
- 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 See How It's Made
- In very large frying pan, melt butter.
- Add lamb and saute until lightly browned.
- Remove lamb and saute onions, garlic and parsley in pan drippings until tender.
- Put lamb, onions, garlic, and parsley in a large pot.
- Add salt, pepper, tomato paste, and wine, simmering, covered, until lamb is tender (about 1 1/2 hours).
- Add artichokes, mint, lemon juice, and tomatoes and simmer another 1 1/2 hours.