Lamb And Artichoke Stew - cooking recipe

Ingredients

4 Tbsp. butter
2 lb. boneless lamb, cubed
3 yellow onions, peeled and chopped
4 cloves garlic
1/2 c. chopped parsley
salt and pepper to taste
1 (6 oz.) can tomato paste
1 c. dry white wine
2 (14 oz.) cans artichokes in brine, drained
1/2 tsp. dill weed
3 Tbsp. lemon juice

Preparation

In large frying pan, melt butter.
Saute lamb until lightly brown; remove from pan and reserve.
Saute onion, garlic and parsley.
Put meat and everything from the saute pan into a large heavy kettle.
Add salt, pepper, tomato paste and wine.
Cover and simmer for 1 1/2 hours or until lamb is tender.
Add artichokes, dill weed and lemon juice and continue to simmer until all is tender, about 1 1/2 hours.
Serves 6 to 8. Nice served over pilaf.