Lamb And Artichoke Stew Greek Recipes

CROCK POT GREEK LAMB, ARTICHOKE & ONION STEW

Steps:

• mix all ingredients (except the last 4 listed) in a large slow cooker.
• Cover and cook on low for 8 to 10 hours or until lamb and onions are tender.
• Stir in artichoke hearts. Cover and let stand 5 minutes (or until hearts are hot).
• Remove the cinnamon stick.
• Serve sprinkled with walnuts and feta.

LAMB, ARTICHOKE AND TOMATO STEW

Steps:

• In very large frying pan, melt butter.
• Add lamb and saute until lightly browned.
• Remove lamb and saute onions, garlic and parsley in pan drippings until tender.
• Put lamb, onions, garlic, and parsley in a large pot.
• Add salt, pepper, tomato paste, and wine, simmering, covered, until lamb is tender (about 1 1/2 hours).
• Add artichokes, mint, lemon juice, and tomatoes and simmer another 1 1/2 hours.

LAMB AND ARTICHOKE STEW (GREEK)

Steps:

• Cut the lamb into 1 inch pieces.
• Clean the artichokes, placing them in a bowl filled with water and the lemon slices, so they don't discolor.
• Slice each artichoke heart in half.
• Pour the oil into a large saucepan and, over medium heat, sauté the onion until translucent, about 5 minutes.
• Add the spring onions and cook for 3-4 minutes.
• Increase the heat to high and add the meat.
• Brown the meat until it becomes a rich, dark colour.
• Add the hot stock and, as soon as it comes back to the boil, lower the heat to medium, cover and simmer for 15 to 20 minutes.
• Add the artichokes, minced dill, juice and rind of 1 lemon, salt and pepper to taste.
• Cover again and simmer until the artichokes and the meat are very tender, about 15 minutes longer.
• Turn off heat.
• In a large bowl, whisk together the egg, yolk, lemon juice and corn flour.
• With a ladle, slowly add the hot stock from the meat/artichokes to the egg/lemon mixture, whisking constantly.
• When you have added all the stock, pour the egg/lemon sauce over the meat, shaking the pan to mix it thoroughly, let it thicken slightly for about 2 minutes, and serve.

GREEK LAMB STEW WITH EGG AND LEMON SAUCE

Steps:

• In a casserole combine the lamb with enough water to cover, bring to a boil, skimming, and simmer 5 minutes. Drain.
• In a casserole set over moderate heat, heat oil until hot. Add onion, celery and carrot and cook, stirring occasionally, for 5 minutes, or until vegetables are softened. Add stock, water, cheesecloth bag, marjoram, reserved lamb and salt to taste. Bring liquid to a boil and simmer, partially covered, for 1 1/2 hours.
• Transfer lamb to a platter and strain cooking liquid. Return lamb and cooking liquid to casserole, bring liquid to a boil and add artichokes. Simmer, partially covered, 20 to 25 minutes, or until lamb and artichokes are tender.
• In a bowl whisk eggs until thick and light. Whisk in lemon juice and 1 cup of hot stock, a little at a time. Add egg mixture to casserole and simmer over moderately low heat, stirring, until lightly thickened. Do not boil. Before serving stir in fresh dill.

GREEK LAMB WITH SPINACH AND ARTICHOKES

Steps:

• Trim fat from meat. Cut meat into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker stir together meat, beans, tomatoes, garlic, salt, and oregano.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in artichoke hearts and spinach.
• To serve, spoon lamb mixture over hot cooked orzo. If desired, sprinkle with cheese.

GREEK LAMB STEW

Steps:

• Season flour with salt and pepper and roll lamb cubes in it.
• Heat oil in a pan over medium high heat, brown lamb cubes in oil.
• Sprinkle herbs and garlic over lamb and add roughly chopped onion, stock, wine, and tomato sauce.
• Season with additional salt and pepper to taste.
• Simmer over medium heat for 1-1/2 hours, stir now and again - it has a tendency to stick (although not burn).
• Add olives, simmer for half an hour more.
• Serve with rice, potatoes, salad, bread, whatever you like. And rest of the wine bottle, of course.

LAMB AND ARTICHOKE STEW ARN ME ANGENARES

Steps:

• brown the lamb cubes aand onion in oil
• add tomato paste
• add tomatoes
• add wine
• add water to cover meat
• simmer
• covered for 1 hour
• add artichoke s cook 30 minutes more
• add herbs and lemon juice
• cook 30 more minutes uuntil lamb is tender.