Lamb and Artichoke Stew Recipe

Name: Lamb and Artichoke Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra virgin olive oil; 8 raw artichoke hearts, halved; 2 lbs boneless leg of lamb, cut into 1 inch pieces; salt & freshly ground black pepper; 1 large yellow onion, peeled and grated; 2 tablespoons chopped of fresh mint; 2 tablespoons black peppercorns; 2 tablespoons allspice berries; 1 teaspoon ground cinnamon; ½ teaspoon freshly grated nutmeg

Servings: persons

1
Heat oil in a large Dutch oven over medium heat.
2
Add artichokes and cook, turning once until lightly browned, 3-5 minutes.
3
Remove and set aside.
4
Baharat: Grind; 2 Tbs black peppercorns and 2 Tbs allspice berries in a spice grinder or with a mortar and pestle, transfer mixture to a small bowl and add 1 tsp ground cinnamon and 1/2 tsp freshly grated nutmeg.
5
Mix thoroughly and store in an airtight container.
6
Season lamb with salt and pepper.
7
In the same pot, brown lamb on all sides in batches if necessary, turning the meat occasionally for 4-6 minutes.
8
Remove and set aside.
9
Add onions and 1 tsp baharat to pot and cook stirring frequently, until onions and spices are fragrant, about 5 minutes.
10
Add lamb and 3 cups water.
11
Season with salt to taste, then reduce heat to medium low.
12
Cover and simmer until meat is tender, 1 1/2-2 hours.
13
Increase heat to medium, add artichokes and cook uncovered until stew thickens, about 45 minutes.
14
Serve garnished with the chopped mint.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tablespoons extra virgin olive oil, 8 raw artichoke hearts, halved, 2 lbs boneless leg of lamb, cut into 1 inch pieces, salt & freshly ground black pepper, and more.

Yes, Lamb and Artichoke Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb and Artichoke Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions