Lamb and Artichoke Stew (Greek)

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the lamb into 1 inch pieces.
  • Clean the artichokes, placing them in a bowl filled with water and the lemon slices, so they don’t discolor.
  • Slice each artichoke heart in half.
  • Pour the oil into a large saucepan and, over medium heat, sauté the onion until translucent, about 5 minutes.
  • Add the spring onions and cook for 3-4 minutes.
  • Increase the heat to high and add the meat.
  • Brown the meat until it becomes a rich, dark colour.
  • Add the hot stock and, as soon as it comes back to the boil, lower the heat to medium, cover and simmer for 15 to 20 minutes.
  • Add the artichokes, minced dill, juice and rind of 1 lemon, salt and pepper to taste.
  • Cover again and simmer until the artichokes and the meat are very tender, about 15 minutes longer.
  • Turn off heat.
  • In a large bowl, whisk together the egg, yolk, lemon juice and corn flour.
  • With a ladle, slowly add the hot stock from the meat/artichokes to the egg/lemon mixture, whisking constantly.
  • When you have added all the stock, pour the egg/lemon sauce over the meat, shaking the pan to mix it thoroughly, let it thicken slightly for about 2 minutes, and serve.
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