Tuesday, March 13, 2007

Lamb and Artichoke Stew


4 tablespoon butter
2 pounds lamb
3 yellow onion ; chopped
2 garlic ; minced
1/2 cup parsley
salt and pepper
1 can tomato paste
1 cup dry white wine
2 cans artichoke
1/2 teaspoon dried dill weed
3 tablespoon lemon juice


Melt the butter in a large skillet. Add the lamb and cook until browned. Remove meat and set aside. Add the onions and cook for a minute. Add the garlic and parsley.

In a separate Dutch oven, place the meat onions, garlic, tomato paste, white wine, and salt & pepper. Cover the pot and simmer gently for 1 1/2 hours or until lamb is tender.

Add the artichoke hearts, dill, and lemon juice. Simmer another hour or so until everything is tender. Serve over rice or pilaf.
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