Braised Lamb with Artichokes
A soulful ode to meat, where tender lamb gently braises alongside artichokes—drawing on Greek tradition to balance rich depth with delicate, lemon-kissed freshness.
Ingredients
- 2 kg lamb, cut into pieces
- 500 g artichokes
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 potatoes, peeled and cut into pieces
- Half a bunch of dill, finely chopped
- 2 tablespoons tomato paste, diluted with water
- 60 g wine
- Salt
- Pepper
- Sweet paprika
- Olive oil
Instructions
- Heat olive oil in a pot over high heat.
- Once the oil is hot, sauté the lamb for 2-3 minutes on each side until browned, then transfer it to a bowl and set aside.
- In the same pot with the remaining olive oil, sauté the onion and garlic for about 2-3 minutes.
- Return the lamb to the pot, sauté all together for 5-6 minutes, then deglaze with the wine.
- Add the diluted tomato paste, artichokes, potatoes, salt, pepper, and paprika. Cover the ingredients with water.
- Cover the pot and simmer the dish for 1.5 to 2 hours until the lamb is tender.
- In the last 10 minutes of cooking, add the dill.
- Occasionally shake the pot to prevent sticking and add a bit of water if necessary.
Why It’s Irresistible
The slow-cooked lamb melts into a subtly sweet, herb-scented sauce, beautifully contrasted by the artichokes’ bright, earthy notes—an elegant harmony of depth and nuance.
Serving Suggestions
Serve warm, perhaps with crusty bread or simple rice to soak up the fragrant sauce. This dish shines as a comforting main, infused with warmth, tradition, and timeless flavor.
Enjoy this warm and comforting dish, perfect for savoring a bit of Greek flavor at home!
Learn More About Meat’s Importance!
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