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Lamb and Artichoke Stew

Menu PartEntree
Cuisine TypeMediterranean
Lamb and Artichoke Stew

Lebanese Taverna Restaurants

Washington, D.C.

Lamb stew is a comforting way to serve the traditional springtime meat and makes for a hearty family meal. At Lebanese Taverna, the kitchen gives the dish global flair with a seasoning called aliyeh, a blend of garlic, lemon, cinnamon and cilantro.



1/4 cup butter or ghee

1½ lb. yellow onions, chopped

3 lb. lambleg or shoulder, cut into 2-in. cubes

1 tbsp. salt

8 cups lamb stock or water

3 lb. canned artichoke hearts, drained

1/4 cup cornstarch


1/3 cup chopped garlic

¼ cup ghee or olive oil

½ cup chopped cilantro

1 cup lemon juice

½ tbsp. salt

½ tsp. white pepper

¼ tsp. ground cinnamon


1. In wide, large-bottomed pot, heat butter or ghee over medium-low heat. Add onions; sauté about 10 minutes. Turn heat to medium. Season lamb with salt and add to pot; cook for about 5 minutes, until browned on all sides.

2. Add lamb stock or water and bring to boil. Cook 40 minutes or until lamb is tender.

3. For aliyeh, in skillet, saute garlic in ghee or olive oil until fragrant; add chopped cilantro and wilt. Add lemon juice, salt, white pepper and cinnamon.

4. Stir aliyeh into pot with lamb. Gently stir in artichoke hearts, being careful to not break apart. Cook about 5 minutes longer.

5. In small bowl, dissolve cornstarch with a bit of water. Stir cornstarch into stew to thicken.

Simmer until desired thickness. Serve with basmati rice and mango chutney.

Photograph courtesy of American Lamb Board

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