Greek Lamb Stew with Artichokes
Servings: 8 to 10
Ingredients:
-
3 lbs (1.5 kg) boneless lamb shoulder
3 tbsp (50 ml) olive oil
3 onions, sliced
6 cloves garlic, minced
2 tbsp (25 ml) dried oregano
1 tbsp (15 ml) grated lemon rind
Pinch each allspice and cinnamon
2 cups (500 ml) beef stock
1/4 cup (50 ml) tomato paste
1 can (398 ml) artichoke hearts, drained and quartered
1/4 tsp (1 ml) salt
1/2 cup (125 ml) crumbled feta
2 tbsp (25 ml) chopped fresh parsley
Preparation:
Trim any fat from lamb; cut into 1 inch cubes. In Dutch oven, heat half of the oil over high heat; brown lamb all over, in batches. Transfer to plate.
Reduce heat to medium; add remaining oil to pan. Add onions, garlic, oregano, lemon rind, allspice and cinnamon; cook for 5 minutes or until soften. Add beef stock and tomato paste; bring to boil. Return lamb and any accumulated juices to saucepan. Cover and simmer for 45 minutes.
Add artichokes and sa< cook for about 15 minutes or until lamb is very tender.
Serve sprinkled with feta and parsley.
Source
© CanadianLiving.com
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