Lamb, Artichoke, and Tomato Stew
Description:
This stew is a delightful fusion of flavors, evoking the sunny Mediterranean and Greek countryside with each spoonful. Adapted from “The Frugal Gourmet,” this dish offers a tantalizing experience that pairs beautifully with rice or pilaf, but can also stand alone as a hearty meal. Serve it alongside crusty bread, a crisp salad, and a glass of robust red wine for a truly satisfying dining experience.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 1 |
| Boneless lamb | 2 |
| Yellow onions | 3 |
| Garlic | 2 |
| Parsley | 1/2 |
| Tomato paste | NA |
| Dry white wine | 3 |
| Artichoke hearts | 1 |
| Dried mint | 2 |
| Lemon juice | 1/2 |
| Diced tomato | 3 |
Nutritional Information:
- Calories: 559.5
- Fat Content: 34.9g
- Saturated Fat Content: 15.6g
- Cholesterol Content: 114mg
- Sodium Content: 658.9mg
- Carbohydrate Content: 25.4g
- Fiber Content: 8.8g
- Sugar Content: 6g
- Protein Content: 31.6g
Instructions:
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In a very large frying pan, melt the butter over medium heat, ensuring it coats the surface evenly to prevent sticking.
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Add the boneless lamb to the pan, and sauté until it achieves a delightful golden brown hue, infusing the butter with its rich flavor.
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Once the lamb is lightly browned, remove it from the pan and set it aside, allowing it to rest while you prepare the next steps.
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In the same pan drippings, sauté the yellow onions, garlic, and parsley until they become tender and aromatic, releasing their savory essence into the air.
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Transfer the sautéed mixture of onions, garlic, and parsley into a large pot, creating a flavorful base for your stew.
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Return the browned lamb to the pot, nestling it amidst the fragrant vegetables, ready to soak up all the savory goodness that awaits.
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Season the mixture with salt and pepper to taste, enhancing the flavors already present and preparing the foundation for the layers of taste to come.
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Stir in the tomato paste, allowing it to meld seamlessly with the other ingredients, adding depth and richness to the stew.
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Pour in the dry white wine, allowing it to simmer gently, infusing the stew with its subtle complexities, and tenderizing the lamb to perfection.
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Cover the pot and let the stew simmer over low heat for approximately 1 1/2 hours, allowing the lamb to become tender and imbibe the flavors of the other ingredients.
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After the initial simmering period, add the artichoke hearts to the stew, along with the dried mint, lemon juice, and diced tomatoes, layering in additional flavors and textures.
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Continue to simmer the stew, covered, for another 1 1/2 hours, allowing all the ingredients to meld together harmoniously, resulting in a symphony of taste and aroma.
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Once the stew has simmered to perfection, serve it hot and steaming, ladled generously into bowls, ready to be savored and enjoyed by all who gather around your table.
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Optionally, garnish each serving with a sprinkle of freshly chopped parsley or a drizzle of extra virgin olive oil, elevating the presentation and adding a burst of freshness.
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Enjoy this Lamb, Artichoke, and Tomato Stew with your favorite accompaniments, whether it be fluffy rice, crusty bread, or a crisp green salad, and raise a toast to the culinary delights of the Mediterranean. 🍷🥖🥗
