Recipe

Lamb and artichoke stew

  • 15 mins preparation
  • 2 hrs 5 mins cooking
  • Serves 6
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Ingredients

Lamb and artichoke stew
  • 3 medium globe artichokes (800g)
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (60ml) olive oil
  • 1 large brown onion (200g), sliced thinly
  • 1.5 kilogram diced lamb plain flour
  • 2 1/2 cup (625ml) chicken stock
  • 1 teaspoon grated lemon rind
  • 2 medium carrots (240g), sliced thickly
  • 1 cup (150g) frozen broad beans, thawed, peeled
  • 1 tablespoon tomato paste
  • 1 tablespoon coarsely chopped fresh dill
  • 3/4 cup (125g) seeded black olives

Method

Lamb and artichoke stew
  • 1
    Remove tough outer leaves from artichokes; trim tips of remaining leaves with scissors. Cut artichokes in half; place artichokes and juice in large saucepan of boiling water. Simmer, uncovered, about 25 minutes or until tender; drain.
  • 2
    Meanwhile, heat 1 tablespoon of the oil in small saucepan; cook onion, stirring, until soft. Remove from pan.
  • 3
    Toss lamb in flour; shake away excess flour. Heat remaining oil in pan; cook lamb, in batches, until browned.
  • 4
    Return onion to pan with stock and rind; simmer, uncovered, 45 minutes, stirring occasionally.
  • 5
    Add carrots; simmer, uncovered, 10 minutes. Add beans and artichokes; simmer, uncovered, 15 minutes or until lamb and vegetables are tender.
  • 6
    Stir in paste, dill and olives.