Lamb and Artichoke Stew

4 Tablespoons butter
1 6-ounce can tomato paste
2 pounds boneless lamb
1 cup dry white wine
3 yellow onions 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 of lemon juice

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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