Easy

Lamb stew with potatoes and artichokes

Name: Lamb stew with potatoes and artichokes
Prep time: 25 min
Cook time: 110 min
Total time: 135 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 700 g Stewing lamb (boneless neck or shoulder meat, cubed); 150 g Red pepper; 120 g Green pepper; 600 g Potato (peeled); 210 g Artichoke (trimmed hearts); 300 g Tomato; 6 g Garlic; 900 g Beef stock (900 ml, low-salt); 35 g Extra virgin olive oil; 3 g Parsley; 0.4 g Black pepper; 3 g Salt (to taste)

Total time2 h 15 min Preparation and possible waiting 25 min · Cooking 1 h 50 min

Preparation and possible waiting: 25 min · Cooking: 1 h 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Beef stock.

Rating Not yet rated

Slowly simmered lamb with potatoes, artichokes and peppers in a sauce thickened by the potato itself.

Jump to steps

25 minpreparation and possible waiting

1 h 50 mincooking

4servings

2.565 kcalwhole recipe

641 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 2 h 15 min Preparation and possible waiting 25 min · Cooking 1 h 50 min

Preparation and possible waiting: 25 min · Cooking: 1 h 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course More than 2 hours Home-style

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Beef stock.

View full classification 25 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingSautéingStewing

Appliances

CasseroleKitchen knife

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

Chop the red pepper and green pepper. Sauté in the oil for 6 minutes and set aside. Season the lamb with salt and pepper and brown in the same casserole in two batches for 10 minutes in total.
Add the chopped garlic and grated tomatoes and cook for 5 minutes.
Pour in the beef stock, partially cover and simmer gently for 60 minutes until the lamb begins to soften. If still very firm, extend this stage before adding the potatoes.
Break the potatoes into rough 3 cm chunks and quarter the artichokes. Add to the stew and cook for another 25–30 minutes until both potatoes and meat are tender. Return the peppers for the final 5 minutes.
Mash two potato pieces into the broth and gently shake the pan to thicken. Adjust the salt, rest for 5 minutes and serve with parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.