Don’t you just love a one pot meal? You toss in all the ingredients and wait for magic to happen.
Usually you have to cook your artichokes and plow through the leaves to get to the heart—not that I mind, I adore artichokes. But this Lamb Stew features frozen artichoke hearts, which you just toss into the pot. They make the dish.
Lamb Stew with Artichoke Hearts
- 1/2 cauliflower, cut into large florets
- 1/2 eggplant, partially peeled, cubed
- 2 potatoes, cubed, or 10 new potatoes, quartered
- 1-2 onions, chopped
- 1 T olive oil
- 1 1/2 lb lamb shoulder, cubed, patted dry
- 2 zucchini, halved, sliced 1/2-inch thick
- 2 portobello mushrooms, cubed, or button mushrooms, halved
- 1 375 g (13 oz) package frozen artichoke hearts, quartered
- 1 28 oz can whole tomato, roughly chopped, or a can of diced tomatoes
- 3 c water
- 2 scallions, finely chopped as garnish
- sea salt and freshly ground black pepper to taste
In a large ovenproof pot, heat olive oil over medium heat and sauté onion until softened. Remove onion. Brown meat, half at a time, turning it to brown evenly. Add all ingredients and cover pot. Bring to a boil, then either simmer on top of the stove or continue cooking in a 350F oven, stirring a few times, for about 1 hour. Season with salt and pepper. Serve garnished with scallions. Serves 8.
If you plan to freeze the lamb stew, omit the potatoes.
For a crispy, spicy contrast, roast the remainder of the cauliflower and eggplant, using this recipe, and serve along with the stew.
- The best gift I can get is a wonderful recipe! Thanks to the lovely couple Rafka Baltagi Ibrahim and Ibrahim Ibrahim for giving me this wonderful Lamb Stew with Artichoke Hearts.. It’s great fun trying new, successful combinations of flavours.
- Have you seen the Global Village slideshow? Check it out below or read the Global Village transcript.