1/1 Photo of Lamb, Artichoke and Tomato Stew
3 hrs 30 mins
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".
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Units: US | Metric
- 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)
- 1In very large frying pan, melt butter.
- 2Add lamb and saute until lightly browned.
- 3Remove lamb and saute onions, garlic and parsley in pan drippings until tender.
- 4Put lamb, onions, garlic, and parsley in a large pot.
- 5Add salt, pepper, tomato paste, and wine, simmering, covered, until lamb is tender (about 1 1/2 hours).
- 6Add artichokes, mint, lemon juice, and tomatoes and simmer another 1 1/2 hours.
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Nutritional Facts for Lamb, Artichoke and Tomato Stew
Serving Size: 1 (328 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 559.4
- Calories from Fat 314
- Total Fat 34.9 g
- Saturated Fat 15.6 g
- Cholesterol 113.9 mg
- Sodium 658.9 mg
- Total Carbohydrate 25.4 g
- Dietary Fiber 8.7 g
- Sugars 6.0 g
- Protein 31.5 g