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Lamb Stew with Artichokes
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 346
% Daily Value**
Total Fat 20g
Saturated Fat 9g
Unsaturated Fat 2g
Cholesterol 116mg
Sodium 530mg
Total Carbohydrate 17g
Dietary Fiber 10g
Sugars 2g
Protein 25g
Vitamin A  1%Vitamin C  19%
Calcium  5%Iron  13%
Potassium  18%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lamb Stew with Artichokes

Date Added: July 05, 2019


6 Artichokes
2 Pounds Lamb cut 1 1/2" cubes
1 Egg Large Hard Cooked, **
1 Teaspoon Mint Leaf chopped
1 Teaspoon Salt cayenne pepper
1 Tablespoon Vegetable Oil plus
2 Tablespoons Lemon Juice strained, or other flavoring, see notes
2 Tablespoons Flour any kind (I use a mixture of unbleached
2 Onions sliced coarsely
1/2 Onion chopped
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1. Cube lamb.

2. Quarter onions. In Dutch oven, quickly brown meat and onions in oil over medium high heat.

3. Lower heat and sprinkle flour into pan. Stir until well blended.

4. Add salt and enough water to just cover meat.

5. Simmer, uncovered, until meat is half done. Prepare artichokes by cutting off tops and removing small outer tough leaves.

6. With scissors, square cut each remaining leaf.

7. Place in cold water to which you have added a few drops of lemon juice.

8. Drain and stand them on meat. Chop mint leaves and mix with lemon juice; spoon over artichokes.

9. Lightly salt. Scatter chopped onions over artichokes and meat.

10. Cover tightly and simmer until artichokes and lamb are done, about 12 hours.

11. Remove artichokes and meat and arrange on platter.

12. Beat egg, add lemon juice and salt. Add some broth and mix well.

13. Add back into remaining broth and cook over low heat until thickened, making sure you stir constantly.

14. Pour over meat and serve with good ol' Oriental sticky rice.

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Dietary Notes:
This recipe is a good source of Vitamin C with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Gluten, Sulfites, Fructose Malabsorption, Beef, Onion allergies.
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