Lamb stew with potatoes and artichokes
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 135 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
More than 2 hours
Ingredients
＋ Add to a menu- Stewing lamb boneless neck or shoulder meat, cubed 700 g
- Red pepper 150 g
- Green pepper 120 g
- Potato peeled 600 g
- Artichoke trimmed hearts 210 g
- Tomato 300 g
- Garlic 6 g
- Beef stock 900 ml, low-salt 900 g
- Extra virgin olive oil 35 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt to taste 3 g
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Method
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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.
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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.
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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.
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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.
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