The artichokes makes this recipe a bit pricey but it’s worth it.
Lamb is not my favorite meat and maybe not yours either. When it’s cooked in this way however I doubt you’ll find anyone who doesn’t find it delicious.
The original recipe calls for butter but if you want to keep it kosher you can substitute margarine.
4 Tablespoons butter or margarine
500 gr Cubed lamb
3 Yellow onions chopped
2 Cloves of crushed garlic
1 170 gram (6 oz) can tomato paste
1 Cup dry white wine
2 Small cans artichoke hearts in brine (drained)
1/2 teaspoon dried dill weed
3 Tablespoons fresh lemon juice
1 Good handful chopped parsley
Salt and freshly ground pepper to taste
Melt the butter or margarine in a large fry pan, add the lamb and sauté until it is light brown. Remove the lamb and set aside. To your pan add the onions, garlic and parsley and sauté briefly. Put the meat and the sautéed vegetables in a large pot. Add the salt, pepper, tomato paste and wine. Simmer with the cover ajar for about 1.5 hours or until the lamb is tender. Add the artichokes dill and lemon. Simmer for a few more minutes and you’re ready to serve.
Its great served over pilaf. So here’s an easy one you can make to go along with the yummy Lamb Stew
1 ½ cups long grain white rice, uncooked
2 cups chicken or vegetable stock
3/4 cup onion, finely chopped
2 cloves garlic, finely chopped
1 cup frozen peas
1 ½ tablespoons olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
In a large saucepan, sauté onion in olive oil until soft
and a light golden color. Add stock and bring to a boil.
Stir in rice, salt and pepper, cover, and reduce heat. Simmer on low heat for twenty minutes.
In the microwave cook the peas for 3 minutes.
Drain and set aside.
Remove from heat and let sit, covered for 3-5 minutes. Stir in the peas and fluff with fork and serve immediately.