Hearty Lamb & Artichoke Stew

Name: Hearty Lamb & Artichoke Stew
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Artichoke Hearts; Carrot; Free-range Lamb Chunks; Fresh Parsley; Low Fat Plain Yoghurt; NOMU Moroccan Rub; Onion; Peas; Red Wine; Self-raising Flour; Tomato Passata; Tomato Paste

Tender pieces of lamb are simmered in a stew of NOMU Moroccan Rub, red wine, and tomato dotted with pops of green peas & artichokes. All of this hearty goodness is piled onto a homemade flatbread. Better wear an apron as you’ll be kneading and rolling your way to a delish dinner, Chef!

Hearty Lamb & Artichoke Stew

with homemade flatbread, fresh parsley & red wine

4.8

57 reviews

Hands on Time: 25 - 50 minutes

Overall Time: 40 - 65 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter (optional)
Rolling Pin

Serves 1

LUSH LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb until browned, 2-3 minutes (shifting occasionally). Add the Carrot pieces and the diced Onion to the pot. Fry until golden, 3-4 minutes (shifting occasionally).
SIMMERING STEW
When the Onion is golden, add the NOMU rub and the Tomato Paste. Fry until fragrant, 1-2 minutes. Add the wine and simmer until almost all evaporated, 1-2 minutes. Add the Tomato Passata and 150ml of water. Lower the heat and simmer until slightly reduced and thickened, 10-12 minutes. In the final 1-2 minutes, add the Peas and ½ the artichoke quarters. Add a sweetener (to taste) and season.
HOMEMADE FLATBREAD
Set aside 1 tsp of flour. Place the rest in a bowl with a good pinch of salt. Using your hands, rub in 10ml of oil until it forms breadcrumbs. Add 35ml of yoghurt until combined into a sticky ball. If too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces and use a rolling pin or bottle to shape into flat discs, about 12-15cm wide.
TOASTED
Place a pan over high heat. When hot, cook the flatbreads one at a time until heated through and lightly crisped, 2 minutes per side. Smear butter (optional) or a drizzle of olive oil over the flatbread.
DINNER IS SERVED
Plate up the flatbread and top with the lamb stew. Pile on the remaining artichoke quarters and dollop over the remaining yoghurt. Sprinkle over the chopped parsley. Delish work, Chef!

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Serves 2

LUSH LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb until browned, 2-3 minutes (shifting occasionally). Add the Carrot pieces and the diced Onion to the pot. Fry until golden, 3-4 minutes (shifting occasionally).
SIMMERING STEW
When the Onion is golden, add the NOMU rub and the Tomato Paste. Fry until fragrant, 1-2 minutes. Add the wine and simmer until almost all evaporated, 1-2 minutes. Add the Tomato Passata and 300ml of water. Lower the heat and simmer until slightly reduced and thickened, 10-12 minutes. In the final 1-2 minutes, add the Peas and ½ the artichoke quarters. Add a sweetener (to taste) and season.
HOMEMADE FLATBREAD
Set aside 2 tsp of flour. Place the rest in a bowl with a good pinch of salt. Using your hands, rub in 20ml of oil until it forms breadcrumbs. Add 70ml of yoghurt until combined into a sticky ball. If too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces per portion and use a rolling pin or bottle to shape into flat discs, about 12-15cm wide.
TOASTED
Place a pan over high heat. When hot, cook the flatbreads one at a time until heated through and lightly crisped, 2 minutes per side. Smear butter (optional) or a drizzle of olive oil over the flatbread.
DINNER IS SERVED
Plate up the flatbread and top with the lamb stew. Pile on the remaining artichoke quarters and dollop over the remaining yoghurt. Sprinkle over the chopped parsley. Delish work, Chef!

Download the Recipe

Serves 3

LUSH LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb until browned, 2-3 minutes (shifting occasionally). Add the Carrot pieces and the diced Onion to the pot. Fry until golden, 4-5 minutes (shifting occasionally).
SIMMERING STEW
When the Onion is golden, add the NOMU rub and the Tomato Paste. Fry until fragrant, 1-2 minutes. Add the wine and simmer until almost all evaporated, 1-2 minutes. Add the Tomato Passata and 450ml of water. Lower the heat and simmer until slightly reduced and thickened, 12-15 minutes. In the final 1-2 minutes, add the Peas and ½ the artichoke quarters. Add a sweetener (to taste) and season.
HOMEMADE FLATBREAD
Set aside 1 tbsp of flour. Place the rest in a bowl with a good pinch of salt. Using your hands, rub in 30ml of oil until it forms breadcrumbs. Add 100ml of yoghurt until combined into a sticky ball. If too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces per portion and use a rolling pin or bottle to shape into flat discs, about 12-15cm wide.
TOASTED
Place a pan over high heat. When hot, cook the flatbreads one at a time until heated through and lightly crisped, 2 minutes per side. Smear butter (optional) or a drizzle of olive oil over the flatbread.
DINNER IS SERVED
Plate up the flatbread and top with the lamb stew. Pile on the remaining artichoke quarters and dollop over the remaining yoghurt. Sprinkle over the chopped parsley. Delish work, Chef!

Download the Recipe

Serves 4

LUSH LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb until browned, 2-3 minutes (shifting occasionally). Add the Carrot pieces and the diced Onion to the pot. Fry until golden, 4-5 minutes (shifting occasionally).
SIMMERING STEW
When the Onion is golden, add the NOMU rub and the Tomato Paste. Fry until fragrant, 1-2 minutes. Add the wine and simmer until almost all evaporated, 1-2 minutes. Add the Tomato Passata and 600ml of water. Lower the heat and simmer until slightly reduced and thickened, 15-18 minutes. In the final 1-2 minutes, add the Peas and ½ the artichoke quarters. Add a sweetener (to taste) and season.
HOMEMADE FLATBREAD
Set aside 2 tbsp of flour. Place the rest in a bowl with a good pinch of salt. Using your hands, rub in 40ml of oil until it forms breadcrumbs. Add 140ml of yoghurt until combined into a sticky ball. If too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces per portion and use a rolling pin or bottle to shape into flat discs, about 12-15cm wide.
TOASTED
Place a pan over high heat. When hot, cook the flatbreads one at a time until heated through and lightly crisped, 2 minutes per side. Smear butter (optional) or a drizzle of olive oil over the flatbread.
DINNER IS SERVED
Plate up the flatbread and top with the lamb stew. Pile on the remaining artichoke quarters and dollop over the remaining yoghurt. Sprinkle over the chopped parsley. Delish work, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Hearty Lamb & Artichoke Stew?

The preparation time for Hearty Lamb & Artichoke Stew with homemade flatbread, fresh parsley & red wine is between 25 and 50 minutes.

What is the total time required to make Hearty Lamb & Artichoke Stew with homemade flatbread, fresh parsley & red wine?

The total time required to make Hearty Lamb & Artichoke Stew with homemade flatbread, fresh parsley & red wine is between 40 and 65 minutes.

How many servings does Hearty Lamb & Artichoke Stew provide?

4 servings

What are the main ingredients in Hearty Lamb & Artichoke Stew?

Artichoke Hearts, Carrot, Free-range Lamb Chunks, Fresh Parsley, Low Fat Plain Yoghurt, NOMU Moroccan Rub, Onion, Peas, Red Wine, Self-raising Flour, Tomato Passata, Tomato Paste

What is the nutritional information of Hearty Lamb & Artichoke Stew?

Calories: 933, Carbs: 105 grams, Fat: grams, Protein: 46.4 grams, Sugar: 23.1 grams, Salt: 592 grams

How do I prepare Hearty Lamb & Artichoke Stew?

HOMEMADE FLATBREAD: Set aside 2 tsp of flour. Place the rest in a bowl with a good pinch of salt. Using your hands, rub in 20ml of oil until it forms breadcrumbs. Add 70ml of yoghurt until combined into a sticky ball. If too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces per portion and use a rolling pin or bottle to shape into flat discs, about 12-15cm wide. SIMMERING STEW: When the onion is golden, add the NOMU rub and the tomato paste. Fry until fragrant, 1-2 minutes. Add the wine and simmer until almost all evaporated, 1-2 minutes. Add the tomato passata and 300ml of water. Lower the heat and simmer until slightly reduced and thickened, 10-12 minutes. In the final 1-2 minutes, add the peas and ½ the artichoke quarters. Add a sweetener (to taste) and season. TOASTED: Place a pan over high heat. When hot, cook the flatbreads one at a time until heated through and lightly crisped, 2 minutes per side. Smear butter (optional) or a drizzle of olive oil over the flatbread. LUSH LAMB: Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb until browned, 2-3 minutes (shifting occasionally). Add the carrot pieces and the diced onion to the pot. Fry until golden, 3-4 minutes (shifting occasionally). DINNER IS SERVED: Plate up the flatbread and top with the lamb stew. Pile on the remaining artichoke quarters and dollop over the remaining yoghurt. Sprinkle over the chopped parsley. Delish work, Chef!

What should be prepared from my kitchen to make Hearty Lamb & Artichoke Stew?

Artichoke Hearts, Carrot, Free-range Lamb Chunks, Fresh Parsley, Low Fat Plain Yoghurt, NOMU Moroccan Rub, Onion, Peas, Red Wine, Self-raising Flour, Tomato Passata, Tomato Paste