| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | 4 | Servings | |
INGREDIENTS
| 6 | T | Extra virgin olive oil |
| 8 | Raw artichoke hearts, halved | |
| 1 | Two-pound piece bonless leg | |
| of lamb cut into 1 inch | ||
| pieces | ||
| Salt and freshly ground | ||
| pepper | ||
| 1 | Yellow onion, peeled and | |
| grated | ||
| 1 | t | Baharat |
| 2 | T | Chopped fresh mint |
INSTRUCTIONS
Heat oil in a large Dutch oven over medium heat. Add artichokes and cook, turning once until lightly browned, 3-5 minutes. Remove and set aside. Season lamb with salt and pepper. In the same pot, brown lamb on all sides in batches if necessary, turning the meat occasionally for 4-6 minutes. Remove and set aside. Add onions and baharat to pot and cook stirring frequently, until onions and spices are fragrant, about 5 minutes. Add lamb and 3 cups water. Season with salt to taste, then reduce heat to medium low. Cover and simmer until meat is tender, 1 1/2 -2 hours. Increase heat to medium, add artichokes and cook uncovered until stew thickens, about 45 minutes. Serve garnished with the chopped mint. Posted to JEWISH-FOOD digest V97 #075 by [email protected] (Joyce Stiler) on Mar 6, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 726
Calories From Fat: 383
Total Fat: 42.8g
Cholesterol: 189.4mg
Sodium: 861.9mg
Potassium: 653.4mg
Carbohydrates: 23.3g
Fiber: <1g
Sugar: 13.1g
Protein: 58.5g