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.
LAMB STEW WITH JERUSALEM ARTICHOKES
Categories Lamb Side Stew Low Sodium Artichoke Jerusalem Artichoke Simmer Boil
Yield serves 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the 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 the remaining tablespoon oil in the same pot over medium-high heat, stirring occasionally, until well browned on all sides, about 7 minutes. Using a slotted spoon, transfer the artichokes to a separate bowl.
- Add the onion, garlic, and ginger to the remaining oil in the pot; sauté over medium-high heat, stirring occasionally, until the onion is translucent, about 4 minutes. Add the cinnamon, cloves, cardamom, and red pepper flakes; cook, stirring constantly, 2 minutes.
- Stir in the tomatoes and juice, stock, saffron, and 1 teaspoon salt. Using the side of a wooden spoon, break up the tomatoes. Add the reserved lamb; bring the mixture to a boil. Reduce heat to low; cover, and simmer until the meat is tender, about 1 hour.
- Return the reserved artichokes to the pot. Continue to simmer until the artichokes are tender, about 25 minutes; add the caperberries during the final 5 minutes of cooking. Season with salt and black pepper; stir in the cilantro. Discard the cinnamon, cloves, and cardamom before serving.
LAMB STEW WITH BABY ARTICHOKES
Provided by Moira Hodgson
Categories dinner, main course
Time 2h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Dredge the lamb lightly with flour. Heat the oil in a large heavy casserole and brown the lamb pieces a few at a time, on all sides, turning them with tongs. Remove the browned pieces to a bowl.
- Add the stock, garlic, tomatoes, tomato paste and white wine. Scrape up the cooking juices with a spoon, stir well, and return the lamb pieces to the casserole along with the thyme, salt and pepper. Cover and simmer over medium-low heat.
- After the meat has simmered for 30 minutes add the carrots. After 15 more minutes, add the onions. Cook the stew for one-and-a-half to two hours total, or until the meat is tender.
- Meanwhile, trim the tops (cutting off about two-thirds of an inch) and stalks from the artichokes. Remove tough outer leaves. Slice the artichokes vertically top to bottom in quarter-inch pieces. Place them in a large bowl filled with water and lemon juice to stop them from turning brown.
- Heat the olive oil in a large skillet. Saute the artichokes until brown and keep warm. Add the garlic to the skillet and cook just enough to change color. Sprinkle over the top of the artichokes. Just before serving the stew, sprinkle the artichokes over the top.
Nutrition Facts : @context http, Calories 871, UnsaturatedFat 33 grams, Carbohydrate 34 grams, Fat 59 grams, Fiber 11 grams, Protein 47 grams, SaturatedFat 22 grams, Sodium 1456 milligrams, Sugar 7 grams, TransFat 0 grams
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.
LAMB STEW WITH ARTICHOKES AND DRIED FIGS
Make and share this Lamb Stew With Artichokes and Dried Figs recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 2h26m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Sprinkle lamb with salt and pepper; place flour in a plastic bag, add a few pieces of lamb to the bag; shake to coat.
- Remove and shake off excess flour; repeat with the remaining lamb.
- Heat a deep skillet or sauté pan with a tight-fitting lid over med heat; add in 2 tablespoons oil.
- Add in half of the lamb to the hot oil; cook about 15 minutes or until evenly browned; transfer lamb to a plate; repeat with remaining lamb.
- Add another tablespoon oil to the pan if needed; add in onions and carrot to hot oil; cook, stirring, for about 10 minutes or until onions are golden.
- Add in the garlic and cumin; cook 1 minute.
- Transfer vegetables to the plate with the lamb.
- Add the win to the pan and boil over high heat until reduced by half.
- Then add in the tomatoes, figs, 1 strip of orange zest and cinnamon stick; bring to a boil.
- Return the lamb/vegetables and any accumulated juices to the pan; cook, covered, over med-low heat for about 1 1/2 hours or until the lamb is tender.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet; cook the artichoke hearts for about 15 minutes, turning them with a spatula (until golden brown).
- About 15 minutes before the lamb is cooked, stir in the artichoke hearts; add salt/pepper to taste, if needed.
- Finely chop the dill, mint, and remaining orange zest together.
- Sprinkle over the stew and serve.
Nutrition Facts : Calories 678.9, Fat 24.9, SaturatedFat 5.7, Cholesterol 122.4, Sodium 564.2, Carbohydrate 68.8, Fiber 12.8, Sugar 37.9, Protein 45.2
LAMB STEW WITH ARTICHOKES
Yield 6 people
Number Of Ingredients 14
Steps:
- 1. Trim fresh artichokes, cut off tops, quarter, scrape away thistle.( Or use canned or frozen artichokes.) 2. In a frying pan, warm 2 tbs. of the oil. Add the artichokes and cook until tender ( 20 -30 min for fresh, a few minutes for canned, and according to box directions for frozen). Set aside. 3. In large dutch oven, warm remaining 2 tbs. oil. Add onions and saute umntil golden (15 min.) transfer to a bowl using slotted spoon. 4. Combine flour and salt and pepper in a bowl. add lamb chunks and toss to coat. Working in batches, add lamb to pot over medium high heat, browning on all sides (10-12 min) 5. Place bay leaf, thyme, and parsley sprigs on a square of cheesecloth, bring corners together and tie securely with kitchen string to form a bouquet garni). When lamb is browned return onions to pot along with rosemary, garlic, and bouquet garni. Raise heat to high and add the wine, scraping up bits from bottom. Add tomatoes and enough stock to cover meat. Bring to boil, reduce heat to low, cover, simmer until meat is easily pierced with a fork (1 1/2 hours). 6.Using a slotted spoon, transfer lamb to a bowl. Pour broth through a fine-mesh sieve into a clean container, skim off fat from surface. return broth to pot and bring to simmer over medium heat. Simmer until slightly thickened (5-10 min.) return lamb to pot and add artichokes and salt and pepper to taste. Ladle into bowls, garnish with parsley.
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.
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GREEK LAMB AND ARTICHOKE STEW - JUST A LITTLE BIT OF BACON
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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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- Place trimmed lamb in large bowl; sprinkle generously with salt and pepper. Cover and let stand at room temperature 30 minutes.
- Combine 1 cup chopped parsley, minced garlic, and grated lemon peel in small bowl. Reserve remaining 1/4 cup parsley for garnish.
- Heat oil in heavy large pot over high heat. Working in batches, add lamb and cook until well browned on all sides, about 7 minutes per batch. Transfer lamb to medium bowl. Add leeks and onion to drippings in pot and sauté until softened, about 7 minutes. Add chopped parsley mixture and thyme; stir 30 seconds. Return lamb and any accumulated juices to pot. Add 1 1/2 cups broth and bring to boil. Reduce heat to medium-low; cover and simmer until lamb is very tender, about 1 1/2 hours. DO AHEAD: Lamb stew can be prepared 1 day ahead of serving. Cool slightly. Refrigerate stew uncovered until cold, then cover and keep refrigerated. Bring lamb stew to simmer before continuing with recipe.
- Fill medium bowl with cold water. Squeeze juice from lemon half into water; add squeezed lemon half. Break off tough outer leaves from 1 artichoke where leaves break naturally, stopping when first yellow leaves are reached. Cut off stem and top 1/2 inch from artichoke, then cut artichoke in half lengthwise and drop into lemon water. Repeat with remaining artichokes.
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