SparkPeople Advertisers Keep the Site Free

4 of 5 (2)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 405.5
  • Total Fat: 23.0 g
  • Cholesterol: 117.2 mg
  • Sodium: 729.8 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 35.6 g

View full nutritional breakdown of Greek Lamb Stew with Artichokes calories by ingredient
Report Inappropriate Recipe

Greek Lamb Stew with Artichokes

Submitted by: SEUSSER

Introduction

Canadian Living Make It Tonight Pg.122 Canadian Living Make It Tonight Pg.122
Number of Servings: 8

Ingredients

    3 lb (1.5 kg) boneless lamb shoulder
    1 tbsp (15 mL) extra-virgin olive oil
    3 onions, sliced
    6 cloves garlic, minced
    1 tbsp (15 mL) dried oregano
    1 tbsp (15 mL) grated lemon rind
    1/4 tsp (1 mL) salt
    Pinch each allspice and cinnamon
    2 tbsp (25 mL) all-purpose flour
    2 cups (500 mL) beef stock
    1/4 cup (50 mL) tomato paste
    1 can (398 mL) artichoke hearts, drained and quartered
    1/2 cup (125 mL) crumbled feta cheese
    2 tbsp (25 mL) chopped fresh parsley

Directions

Trim fat from lamb; cut into 1-inch (2.5 cm) cubes. In shallow Dutch oven, heat oil over medium-high heat; brown lamb, in batches. Transfer to plate.

Drain any fat from pan. Add onions, garlic, oregano, lemon rind, salt, allspice and cinnamon; cook over medium heat, stirring occasionally, until onions are softened, about 5 minutes.

Sprinkle with flour; cook, stirring, for 1 minute. Add beef stock and tomato paste; bring to boil, stirring and scraping up any brown bits from bottom of pan.

Return lamb and any accumulated juices to pan; cover and simmer until lamb is tender, about 45 minutes. Add artichokes and heat through, about 15 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days or freeze for up to 2 weeks.) Serve sprinkled with feta cheese and parsley.
Additional Information

*

Slow Cooker variation:
Follow first 3 paragraphs, reducing stock to 1-1/2 cups (375 mL). Transfer to slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours or until lamb is tender. Stir in artichokes and heat through. Serve sprinkled with feta cheese and parsley.

Number of Servings: 8

Recipe submitted by SparkPeople user SEUSSER.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • I would absolutely make this again. And the crockpot ensures that you can have a hearty meal even during the heat of the summer. - 7/25/12

    Was this review helpful?   yes  No
  • This was really tasty - it's a keeper. I'm Greek and would serve this to any of my friends or relatives. - 5/16/11

    Was this review helpful?   yes  No