Etli Enginar (Lamb and Artichoke Stew with Dill and Lemon)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 400 g diced lamb shoulder
- 400 g tinned artichoke hearts, drained
- 1 onion, finely chopped
- 2 carrots, sliced
- 1 lemon, juiced
- 2 tbsp fresh dill, chopped
- 2 tbsp olive oil
- 300 ml lamb stock
Nutrition (per serving)
- Calories
- 383 kcal
- Protein
- 21.5 g
- Carbohydrate
- 11.1 g
- of which sugars
- 5.9 g
- Fat
- 26.5 g
- of which saturates
- 9.6 g
- Fibre
- 7.9 g
- Salt
- 1.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the diced lamb shoulder for 6-8 minutes.
- 2
Add the onion and carrots and cook for 6 minutes until softened.
- 3
Pour in the lamb stock, cover and simmer for 1 hour until the lamb is tender.
- 4
Add the tinned artichoke hearts and lemon juice and simmer, uncovered, for 10 minutes.
- 5
Stir in the fresh dill and season with salt and black pepper before serving.
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