LAMB STEW WITH JERUSALEM ARTICHOKES
The cubed tubers add a nice firm texture to the stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons oil in a large, heavy pot over medium-high heat. Season the lamb with salt and black pepper; brown the meat (in batches, if necessary) on all sides, about 8 minutes. Transfer to a bowl.
- Cook the artichokes in remaining tablespoon oil in same pot over medium-high heat, stirring occasionally, until well browned on all sides, about 7 minutes. Using a slotted spoon, transfer artichokes to a separate bowl.
- Add onion, garlic, and ginger to remaining oil in pot; saute over medium-high heat, stirring occasionally, until onion is translucent, about 4 minutes. Add cinnamon, cloves, cardamom, and red-pepper flakes; cook, stirring constantly, 2 minutes.
- Stir in tomatoes and juice, stock, saffron, and 1 teaspoon salt. Using the side of a wooden spoon, break up tomatoes. Add reserved lamb; bring mixture to a boil. Reduce heat to low; cover, and simmer until meat is tender, about 1 hour.
- Return reserved artichokes to pot. Continue to simmer until artichokes are tender, about 25 minutes; add caperberries during final 5 minutes of cooking. Season with salt and black pepper; stir in cilantro. Discard cinnamon, cloves, and cardamom before serving.
LAMB AND ARTICHOKE STEW (GREEK)
This is a delicious lamb stew. I love artichokes, and this is one of the things I would make for a special Sunday dinner.
Provided by evelynathens
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the lamb into 1 inch pieces.
- Clean the artichokes, placing them in a bowl filled with water and the lemon slices, so they don't discolor.
- Slice each artichoke heart in half.
- Pour the oil into a large saucepan and, over medium heat, sauté the onion until translucent, about 5 minutes.
- Add the spring onions and cook for 3-4 minutes.
- Increase the heat to high and add the meat.
- Brown the meat until it becomes a rich, dark colour.
- Add the hot stock and, as soon as it comes back to the boil, lower the heat to medium, cover and simmer for 15 to 20 minutes.
- Add the artichokes, minced dill, juice and rind of 1 lemon, salt and pepper to taste.
- Cover again and simmer until the artichokes and the meat are very tender, about 15 minutes longer.
- Turn off heat.
- In a large bowl, whisk together the egg, yolk, lemon juice and corn flour.
- With a ladle, slowly add the hot stock from the meat/artichokes to the egg/lemon mixture, whisking constantly.
- When you have added all the stock, pour the egg/lemon sauce over the meat, shaking the pan to mix it thoroughly, let it thicken slightly for about 2 minutes, and serve.
CROCK POT GREEK LAMB, ARTICHOKE & ONION STEW
Make and share this Crock Pot Greek Lamb, Artichoke & Onion Stew recipe from Food.com.
Provided by Mrs.Habu
Categories Stew
Time 33m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- mix all ingredients (except the last 4 listed) in a large slow cooker.
- Cover and cook on low for 8 to 10 hours or until lamb and onions are tender.
- Stir in artichoke hearts. Cover and let stand 5 minutes (or until hearts are hot).
- Remove the cinnamon stick.
- Serve sprinkled with walnuts and feta.
Nutrition Facts : Calories 762.1, Fat 51, SaturatedFat 19.1, Cholesterol 131.2, Sodium 817.4, Carbohydrate 36.5, Fiber 8.8, Sugar 13.3, Protein 37
LAMB, ARTICHOKE AND TOMATO STEW
Different stew with a very meditteranean/greek flavor. Great served over rice or pilaf, or serve alone, with bread, a salad, and a nice red wine. Adapted from "The Frugal Gourmet".
Provided by Lizzie-Babette
Categories Stew
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In very large frying pan, melt butter.
- Add lamb and saute until lightly browned.
- Remove lamb and saute onions, garlic and parsley in pan drippings until tender.
- Put lamb, onions, garlic, and parsley in a large pot.
- Add salt, pepper, tomato paste, and wine, simmering, covered, until lamb is tender (about 1 1/2 hours).
- Add artichokes, mint, lemon juice, and tomatoes and simmer another 1 1/2 hours.
ROAST LAMB WITH ARTICHOKES AND LEMONS
Provided by Jody Williams
Categories Lamb Roast Easter Dinner Artichoke Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Lamb and artichokes:
- Preheat oven to 325°. Heat oil in a large skillet over medium high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12-15 minutes. Transfer lamb and oil to a roasting pan.
- Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb; add to pan. Roast 3 hours.
- Meanwhile, remove tough dark outer leaves from artichokes. Using a serrated knife, trim 1" from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. Toss to coat with pan juices and tuck under and around lamb. Roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, 1 1/2-2 hours. (Remove artichokes if they become too soft before meat is done.)
- Anchovy-herb oil and assembly:
- Pulse oil, anchovies, garlic, parsley, mint, and red pepper flakes in a food processor until smooth; season with salt.
- When done, place lamb in a large bowl and transfer artichokes, lemons, and garlic with a slotted spoon to bowl. Pour anchovy-herb oil over; tent with foil. Transfer pan juices to a glass measuring cup. Let sit a few minutes, then spoon off fat from surface. Serve lamb with artichoke mixture and pan juices.
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ITALIAN LAMB WITH ARTICHOKES - ITALIAN RECIPE BOOK
From italianrecipebook.com
Servings 4Estimated Reading Time 6 minsCategory Main Course
- Start by trimming off excess fat from the meat. You don’t want to eliminate all fat complitely but remove most of it to avoid having too greasy dish at the end.
- In a large pan places on medium high heat add a generous splash of extra virgin olive oil and lamb. Let lamb pieces brown nicely on all sides.
- Reduce the heat and add parsley, sun-dried tomatoes cut in thin strips, peperoncino flakes and a generous splash of wine.
- Let simmer for a couple of minutes stirring and tossing everything a couple to time to coat the meat in all the juices.
GREEK LAMB AND ARTICHOKE STEW - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
5/5 (2)Total Time 2 hrs 55 minsCategory Main CourseCalories 325 per serving
- In a large oven-safe pot, heat 1/2 tbsp of olive oil over medium heat. Add the lamb in two batches and saute until lightly browned. Remove the lamb to a bowl and set aside.
- Add the remaining 1/2 tbsp of olive oil; then add the onions, garlic, and salt. Saute until the onions are soft and golden brown, about 8 minutes. Add the red wine and bring to a boil.
- Cook the wine down for 2-3 minutes. Then stir in the tomato paste and pureed tomatoes, and add back the lamb. Once the stew comes to a boil again, cover it, and transfer it to the oven.
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