Curry Lamb and Artichokes Stew

Curry Lamb and Artichokes Stew


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Fresh dill, lemon zest, escarole, artichokes and curry powder give this crock pot stew a recipe that has a springtime and spicy flavor to it.

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Time needed

30 min preparation + 4-8hr10 min cooking

Serving Size / Yield

6 servings


  • 1 C. dry white beans, soaked
  • 2 lb. boneless leg of lamb, trimmed and cubed
  • 4 C. beef broth
  • 8 shallots
  • 4 garlic cloves, minced
  • 8 chopped escarole
  • 15 oz. can artichokes, drained and quartered
  • Zest of 1 fresh lemon
  • Juice from 1 fresh lemon
  • ½ tsp. pepper
  • ½ tsp. salt
  • 1 ½ Tbs. yellow curry powder
  • ¼ C. chopped fresh dill
  • White rice, optional as an addition to stew

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Drain the soaked beans. Combine the beans, lamb, broth, shallots, and garlic in the crock pot. Cook on high for 4 hours or low for 8 hours. Add escarole, artichokes, lemon zest, lemon juice, curry powder, pepper and salt to the crock pot. Cover and cook on high until the escarole is wilted, about 10 minutes. Serve the stew sprinkled with dill and cooked white rice.

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