Lamb casserole with artichokes


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 3 onions
  • 1 red capsicum (pepper)
  • 3 tablespoons olive oil
  • 800 g lamb, cubed
  • 1 teaspoon flour
  • 500 ml vegetable stock
  • 1 bay leaf
  • Salt and pepper
  • 12 artichokes in oil
  • 1 bunch mint

1 flameproof casserole dish

1 chopping board


Peel and slice the onions. Slice the capsicum.

Heat the olive oil in a flameproof casserole dish and sauté the pieces of lamb with the onion and capsicum for 5 minutes.

Add the flour and cook for another 5 minutes. Pour in the vegetable stock, add the bay leaf, cover and cook for 1 hour 30 minutes over low heat.

Season with salt and pepper.

Add the artichokes and continue cooking for 30 minutes.

Finely chop the mint and sprinkle over the top before serving.