Lamb and Artichoke Stew (Greek)

🕒 Cook Time: 40 minutes
🕒 Prep Time: 30 minutes
🕒 Total Time: 1 hour 10 minutes
🥄 Servings: 4

Description:

This Lamb and Artichoke Stew is a delightful Greek dish, perfect for a special Sunday dinner or any occasion where you want to impress your guests with a hearty and flavorful meal. The combination of tender lamb, earthy artichokes, and zesty lemon creates a rich and comforting stew that is sure to please your taste buds.

Ingredients:

• 1 1/2 lbs lamb, cut into 1-inch pieces
• 12-16 artichokes, cleaned and halved
• 2 tbsp fresh dill, minced
• 2 lemons
• Zest of 1 lemon
• 1/4 cup extra virgin olive oil
• 1 onion, diced
• 3-4 spring onions, sliced
• Salt, to taste
• 1 egg
• 1 egg yolk
• 1 tbsp cornflour

Instructions:

1. Prepare the Ingredients:

   • Begin by cutting the lamb into 1-inch pieces, ensuring they are uniform in size for even cooking.
   • Clean the artichokes by removing any tough outer leaves and trimming the tops. Place them in a bowl of water with lemon slices to prevent discoloration. Once cleaned, halve each artichoke heart.

2. Sauté the Aromatics:

   • Heat the olive oil in a large saucepan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
   • Stir in the sliced spring onions and cook for an additional 3-4 minutes until fragrant.

3. Brown the Lamb:

   • Increase the heat to high and add the lamb pieces to the pan. Brown the meat on all sides until it develops a rich, dark color, enhancing the flavor of the stew.

4. Simmer the Stew:

   • Pour in the hot stock, covering the lamb completely. Once the liquid comes to a boil, reduce the heat to medium, cover the saucepan, and simmer for 15 to 20 minutes until the lamb is tender.

5. Add the Artichokes and Flavorings:

   • To the simmering stew, add the halved artichokes, minced dill, juice and zest of 1 lemon, and season with salt and pepper to taste. Cover the saucepan again and continue to simmer until the artichokes and lamb are fork-tender, approximately 15 minutes longer.

6. Prepare the Egg-Lemon Sauce:

   • Turn off the heat and prepare the egg-lemon sauce. In a large bowl, whisk together the egg, egg yolk, lemon juice, and cornflour until smooth.

7. Temper the Sauce:

   • Slowly ladle hot stock from the stew into the egg-lemon mixture, whisking constantly to prevent curdling. This process, known as tempering, gradually brings the temperature of the eggs up without cooking them too quickly.

8. Finish the Stew:

   • Once all the stock has been incorporated into the egg-lemon mixture, pour the sauce back into the saucepan with the lamb and artichokes. Shake the pan gently to mix everything together, allowing the sauce to thicken slightly for about 2 minutes.

9. Serve and Enjoy:

   • Ladle the Lamb and Artichoke Stew into bowls and garnish with additional fresh dill or lemon zest if desired. Serve hot alongside crusty bread or over a bed of fluffy rice for a complete and satisfying meal.

Nutritional Information:

• Calories: 584.1
• Fat: 30g
  • Saturated Fat: 9.3g
• Cholesterol: 178mg
• Sodium: 453.1mg
• Carbohydrates: 48.3g
  • Fiber: 22.2g
  • Sugar: 6.5g
• Protein: 39.6g

This Lamb and Artichoke Stew is not only delicious but also nutritious, packed with protein, fiber, and essential vitamins and minerals. It’s a wholesome meal that will leave you feeling satisfied and content. Enjoy the flavors of Greece with every spoonful of this comforting stew!