Prep 30 mins
Cook 3 hrs
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".
- 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)
- 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.
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.
I loved this comfort food stew - the cook time was perfect - I did cook it for a total of 2 1/2 hrs earlier in the day and gave it a final 1/2 hr just before serving.- I used "Copper Moon Harvest Chardonny 2000" and it was perfect - in fact I thank you that there were left overs in the bottle and enjoyed it with this recipe.. I loved rice with it - wonderful. I am freezing a small portion and will add to this review when I defrost & cook it and see how it takes to freezing Thanks Lizzette-Babette for a really enjoyable meal Added comments: I defrosted the the frozen portion in the frige warmed it ia a saucepan and it was wonderful
This is quite delicious with a definite Mediterranean flavor. I used red wine in mine, as well as 2 packages of thawed frozen artichoke hearts, and fresh mint (I don't care for dried). The stew was very thick- I added 3 cups of liquid during the cooking process or I think this would have burned (or been to low to simmer). Adding the liquid was not a problem though- I used a mixture of additional wine as well as some water. I served this with baguettes and salad, made a very nice meal. Thanks for posting!