Name: Lamb and artichoke stew
Prep time: 15 min
Cook time: 125 min
Total time: 140 min
Yield: 6
Ingredients: 3 medium globe artichokes (800g); 1/4 cup (60ml) lemon juice; 1/4 cup (60ml) olive oil; 1 large brown onion (200g), sliced thinly; 1.5 kilogram diced lamb plain flour; 2 1/2 cup (625ml) chicken stock; 1 teaspoon grated lemon rind; 2 medium carrots (240g), sliced thickly; 1 cup (150g) frozen broad beans, thawed, peeled; 1 tablespoon tomato paste; 1 tablespoon coarsely chopped fresh dill; 3/4 cup (125g) seeded black olives

Lamb and artichoke stew

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Serves 6

Prep

15M

Cook

2H 5M

Total

2H 20M

Ingredients

3 medium globe artichokes (800g)

1/4 cup (60ml) lemon juice

1/4 cup (60ml) olive oil

1 large brown onion (200g), sliced thinly

1.5 kilogram diced lamb plain flour

2 1/2 cup (625ml) chicken stock

1 teaspoon grated lemon rind

2 medium carrots (240g), sliced thickly

1 cup (150g) frozen broad beans, thawed, peeled

1 tablespoon tomato paste

1 tablespoon coarsely chopped fresh dill

3/4 cup (125g) seeded black olives

Method

1.Remove tough outer leaves from artichokes; trim tips of remaining leaves with scissors. Cut artichokes in half; place artichokes and juice in large saucepan of boiling water. Simmer, uncovered, about 25 minutes or until tender; drain.

2.Meanwhile, heat 1 tablespoon of the oil in small saucepan; cook onion, stirring, until soft. Remove from pan.

3.Toss lamb in flour; shake away excess flour. Heat remaining oil in pan; cook lamb, in batches, until browned.

4.Return onion to pan with stock and rind; simmer, uncovered, 45 minutes, stirring occasionally.

5.Add carrots; simmer, uncovered, 10 minutes. Add beans and artichokes; simmer, uncovered, 15 minutes or until lamb and vegetables are tender.

6.Stir in paste, dill and olives.

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