Spanish Lamb and Artichoke Stew

Ingredients

• 1 tbsp olive oil
• 180 g lamb stew meat, cut into bite-size pieces
• 1 carrot, sliced
• ½ onion, chopped
• 1 clove garlic, minced
• ½ tsp smoked paprika, gluten-free
• 300 ml gluten-free chicken stock
• 120 g canned artichoke hearts, drained and quartered
• 1 bay leaf
• 1 tbsp flat-leaf parsley, chopped
• 1 tsp red wine vinegar

Method

1. Brown lamb in olive oil in a heavy pot on all sides.6 min timer
2. Add carrot, onion, garlic, and paprika; stir until fragrant.2 min timer
3. Add stock and bay leaf, then simmer until lamb is tender.25 min timer
4. Stir in artichokes and simmer until warmed and tender.5 min timer
5. Finish with parsley and vinegar, then serve hot.