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.
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