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    You are in: Home / Greek / Lamb, Artichoke and Tomato Stew Recipe
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    Lamb, Artichoke and Tomato Stew

    Lamb, Artichoke and Tomato Stew. Photo by Bergy

    1/1 Photo of Lamb, Artichoke and Tomato Stew

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Lizzie-Babette's Note:

    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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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In very large frying pan, melt butter.
    2. 2
      Add lamb and saute until lightly browned.
    3. 3
      Remove lamb and saute onions, garlic and parsley in pan drippings until tender.
    4. 4
      Put lamb, onions, garlic, and parsley in a large pot.
    5. 5
      Add salt, pepper, tomato paste, and wine, simmering, covered, until lamb is tender (about 1 1/2 hours).
    6. 6
      Add artichokes, mint, lemon juice, and tomatoes and simmer another 1 1/2 hours.

    Ratings & Reviews:

    • on November 25, 2002

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 04, 2004

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2003

      45

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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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
    56%
    Total Fat 34.9 g
    53%
    Saturated Fat 15.6 g
    78%
    Cholesterol 113.9 mg
    37%
    Sodium 658.9 mg
    27%
    Total Carbohydrate 25.4 g
    8%
    Dietary Fiber 8.7 g
    35%
    Sugars 6.0 g
    24%
    Protein 31.5 g
    63%

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