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Lamb Stew with Artichoke Hearts – One Pot Meal

May 9, 2014 By Jittery Cook 9 Comments

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

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.

Lamb Stew with Artichoke Hearts

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.

Spicy Roasted Cauliflower and Eggplant

Lamb Stew with Artichoke Hearts Print Ready Recipe

Lamb Stew with Artichoke Hearts

Final notes:

  • 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.

 

 

 

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Comments

  1. Jueseppi B. says

    May 9, 2014 at 9:59 am

    Reblogged this on The ObamaCrat™.

    Reply
  2. Ayesha says

    May 9, 2014 at 10:04 am

    lovely meal!! 🙂

    Reply
    • Jittery Cook says

      May 9, 2014 at 10:05 am

      Thanks Ayesha! Are you fond of cooking with artichoke hearts?

      Reply
      • Ayesha says

        May 9, 2014 at 10:07 am

        oh yes… I’ve added them to my pasta more often than not! 🙂

        Reply
        • Jittery Cook says

          May 9, 2014 at 10:11 am

          Good to know! Never thought of that.

          Reply
  3. Jovina Coughlin says

    May 9, 2014 at 5:27 pm

    I bet the artichokes really add to the flavor.

    Reply
    • Jittery Cook says

      May 9, 2014 at 5:46 pm

      Such an original taste. Couldn’t get enough of them!

      Reply
  4. lizjof says

    May 9, 2014 at 5:40 pm

    I’ve never seen frozen artichoke hearts, where are they from? Are they available in a regular grocery store in rural canada? (like a Metro) or is this a specialty item?

    Reply
    • Jittery Cook says

      May 9, 2014 at 5:49 pm

      I bought them in a Lebanese market cel led Akavan. You’ll just have to come visit if your grocer doesn’t have them. They were imported from Egypt. Not exactly local, but scrumptious.

      Reply

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