Lamb and Artichoke Stew

Name: Lamb and Artichoke Stew
Yield: Serves 6–8
Ingredients: 3½-4 lb / 1.60–1.80 kg lamb shoulder chops; freshly ground black pepper; parsley or coriander, finely chopped; 1 bay leaf; salt; 8 dried apricots; 1 lb / 455 g Jerusalem artichokes, peeled and halved or quartered; seeds of 6–8 cardamom pods; 1 pt / 570 ml lamb stock; 1 onion, peeled and sliced; 2 tbsp sunflower oil; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp salt; ½ tsp freshly ground black pepper; 2 tbsp plain wholemeal flour; 1 tsp paprika; parsley or coriander, finely chopped

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

3½-4 lb / 1.60–1.80 kg lamb shoulder chops
2 tbsp plain wholemeal flour

Main course

Method

Trim any excess fat and membrane from the chops. Sift the flour and spices together, and use to dust the meat. Fry the onion in the oil until transparent. Remove and put to one side. Fry the cardamom seeds until they begin to release their fragrance, and then begin frying the meat, a few pieces at a