Ingredients
Method
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.
