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Lamb and Artichoke Stew

Jodi
Print Recipe
Greek

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.