Ragout of Lamb with Artichokes

9:00 pm on 13 August 2005

(Serves 6)


  • 3 tbsp olive oil
  • 1.25kg lamb (eg, boned neck chops), cut into pieces
  • 3 onions, sliced
  • 125ml water
  • 6 potatoes, peeled and cut into quarters
  • a good sprig of thyme
  • salt and pepper
  • 600ml beef stock
  • 6 fresh artichoke hearts


Heat the olive oil in a cast-iron or heavy-base, flame-proof casserole and brown the meat and onions separately. Add the water, cover and cook on a low heat for approximately 15 minutes. Add the potatoes, thyme and pepper and salt.

Cover the contents of the casserole with stock and simmer for 2 hours. Add the artichoke hearts 30 minutes before serving, or if they are canned, 5 minutes before serving. Serve with steamed couscous or fresh vegetables

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