Greek Lamb and Artichoke Stew | Tender Autumn Dish

Cut the lamb into 3-4 cm bite-sized cubes, then season with salt and ground black pepper. Finely chop the onion, crush the garlic, and finely chop the fresh dill. Drain the artichoke hearts and cut them into quarters.

Heat 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed pot over medium-high heat. Brown the lamb cubes in batches until golden brown on all sides (about 6-8 minutes), then remove to a plate and set aside.

Add the remaining 2 tablespoons of olive oil to the fat left in the pot, add the finely chopped onion, and cook until translucent, about 5 minutes. Stir in the crushed garlic and cook for another 1 minute until fragrant.