Lamb and Artichoke Stew
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tablespoons butter 2 pounds boneless lamb, cubed 3 yellow onions, peeled and chopped
2 cloves garlic, crushed 1/2 cup parsley, chopped salt and pepper to taste
1 6-ounce can tomato paste 1 cup dry white wine 2 14-ounce cans artichokes in brine, drained
1/2 teaspoon dried dill weed 3 tablespoons lemon juice



1 In very large frying pan melt the butter. Add the lamb, and saute until lightly browned. Remove the meat. Saute the yellow onions along with the garlic and parsley. Place the meat, onions, garlic, and parsley in a heavy kettle, and add salt, pepper, the tomato paste, and white wine. Simmer, covered, for about 1-1/2 hours, or until lamb is tender. Add the artichokes, dill weed, and lemon juice. Simmer until all is tender, about 1-1/2 hours.
2 Serve over pilaf. Along with the stew over the pilaf serve a nice fruit tray and a large salad.

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