Lamb And Artichoke Stew Greek Recipes

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LAMB AND ARTICHOKE STEW (GREEK)



Lamb and Artichoke Stew (Greek) image

This is a delicious lamb stew. I love artichokes, and this is one of the things I would make for a special Sunday dinner.

Provided by evelynathens

Categories     < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 lbs boned spring lamb
12 -16 artichokes
2 tablespoons minced fresh dill
2 lemons, juice of, plus
1 lemon, sliced, and
1 lemon, zest of, grated
3 -4 tablespoons extra virgin olive oil
1 medium onion, minced
5 spring onions, minced
1 cup meat stock, hot, plus
2 tablespoons meat stock, hot
salt, freshly ground pepper to taste
1 egg
1 egg yolk
1 1/2 teaspoons cornflour

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



Greek Lamb Stew with Egg and Lemon Sauce image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 14

4 pounds lamb shoulder, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
1 large onion, sliced
2 celery stalks, sliced
1 carrot, sliced
6 cups chicken stock or broth
2 cups water
A cheesecloth bag containing 8 peppercorns, 8 sprigs parsley and 1 large bay leaf
1 tablespoon minced fresh marjoram leaves, or 1 teaspoon dried, crumbled
Salt to taste
8 artichokes, trimmed, chokes removed and artichokes quartered
5 large eggs
1/2 cup fresh lemon juice
1/4 cup snipped fresh dill

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 STEW



Greek Lamb Stew image

This recipe comes from "That's Trump" (one of the "Best of Bridge" series) with a few modifications. To me, this is one of those perfect recipes that I make time and again. I love the tomato and the seasonings. Just a hint of cinammon, a little bit sweet, and so full of flavour! I like to make it ahead and refrigerate. The flavour improves and that way I can take the fat off the surface. The original recipe suggests serving with coconut rice, but we love it with mashed potatoes.

Provided by Paja9203

Categories     Stew

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 15

3 lbs boneless lamb
4 tablespoons olive oil
3 onions, chopped
4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
1 1/2 ounces tomato paste
1 cup dry red wine
1/2 cup currants, rinsed in warm water
2 tablespoons brown sugar
1 1/2 teaspoons cumin
1 teaspoon lemon zest, grated
2 bay leaves
3 inches cinnamon sticks
1/2 cup fresh parsley, chopped
salt and pepper

Steps:

  • Cut lamb into bite sized pieces.
  • Use a heavy skillet and heat 1 tablespoon of oil until shimmering.
  • Lightly season 1/3 of the lamb and brown in the skillet
  • Transfer the lamb to a dutch oven and deglaze the skillet by putting in a little of the red wine and scraping up the browned bits on the botton.
  • Add this liquid to the skillet.
  • Repeat 2 more times to cook all the lamb.
  • Add the last tablespoon of oil to the skillet, season the onions and saute. If you have the time, let them caremalize for best flavour, if not, make sure they are wilted. Add the garlic for the last 2 or 3 minutes of cooking.
  • Add the onions and all the rest of the ingredients except for the parsley to the dutch oven.
  • Heat to a boil, reduce heat and simmer for at least an hour. (If you are using a tougher cut of meat, simmer for longer.).
  • Discard bay leaves and cinammon stick.
  • Add the chopped parsley, taste for seasoning, adding salt and pepper if needed and serve.
  • (I am sure this would work well in a crock pot, but since I don't have one, I don't know how long it would need to cook.).

Nutrition Facts : Calories 629.8, Fat 43.8, SaturatedFat 17.1, Cholesterol 122.5, Sodium 361.6, Carbohydrate 23.1, Fiber 3, Sugar 15.7, Protein 30.8

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