Lamb and Artichoke Stew
Lamb and Artichoke Stew
Ingredients
- 4 Tablespoons butter
- 1 6- ounce can tomato paste
- 2 pounds boneless lamb
- 1 cup dry white wine
- 3 yellow onions peeled and chopped (peeled and chopped)
- 2 14 ounce cans artichokes in brine (drained)
- 2 cloves garlic crushed
- 1/2 chopped fresh parsley
- 1/2 teaspoon of dried dill weed
- salt and pepper to taste
- 3 Tablespoons lemon juice
Instructions
- In a very large frying pan melt the butter. Add the lamb, and saute until lightly brown. 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 the lamb is tender. Add the artichokes, dill weed, and lemon juice.
- Simmer until all is tender, about 1 1/2 hours.
- Serve over rice pilaf.
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