Ingredients
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1 tablespoon butter
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2 lbs boneless lamb, trimmed and cubed
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2 cloves garlic, chopped (we use a lot more, though)
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1/2 cup parsley, chopped
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salt and pepper, to taste
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3 ounces tomato paste (you can use all 6 oz, if you prefer)
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1 cup dry white wine (you can also use red)
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2 (14 ounce) cans artichoke hearts, drained and quartered (NOT marinated)
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1/2 teaspoon dried mint
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3 tablespoons lemon juice
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1 can diced tomato, well-drained
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3 yellow onions, chopped
Instructions
- 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.