Lamb with Artichokes

Ingredients of Lamb with Artichokes:

Lamb with Artichokes Recipe
Meat (boneless lamb shoulder): 1.2 kg
Fresh peas: 500 g
Snow peas: 250 g
Artichoke hearts: 12
Sprigs of sage: 2
Oil: 3 tbsp.
Coffee coriander seed: 1 tsp.
White wine: 50 cl
Coffee black peppercorns: 1 tsp.
Coarse salt

Preparation method of Lamb with Artichokes:

Shell peas, artichoke hearts cut in two.
Defiles the peas.
Wash, dry and thin out the sage.
Cut the meat into cubes. Heat the oil in a large casserole.
When it is hot, add brown the beef cubes on all sides.
When they are nicely browned, add the coriander seeds, peppercorns, 1 tbsp shave coarse salt, sage and artichoke hearts. Pour the wine over. Mix well, cover and cook over low heat for an hour putting a little water during cooking if necessary.
Then add the peas to the casserole and cook 30 min.
5 minutes before the end, add the peas.
Serve directly from the casserole.

Serving:

5-6 people.

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