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Greek Lamb and Artichoke Stew
Ingredients
  • 1 tbsp olive oil
  • 1 ½ lb lamb, cut in 1 ½ inch cubes
  • 3 medium yellow onions, chopped
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 1 cup red wine
  • 2 oz tomato paste
  • 28 oz whole tomatoes, pureed
  • 2 15 oz cans large artichokes, drained and quartered
  • ½ cup chopped fresh parsley
  • 2 tbsp chopped fresh oregano, or 2 tsp dried
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