Ragout of Lamb with Artichokes

(Serves 6)

Ingredients

• 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

Method

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