4-6 large or 8-10 small peeled artichoke hearts
1 medium onion
1 lb lamb
1 can green peas or 1 lb fresh green peas
1/4 cup olive oil
juice of 1 1/2 lemons
1 1/2 tbsp flour
1/2 bunch dill, chopped
1 tsp sugar
Prepare and cook vegetables
Put chopped artichokes in a bowl of water with lemon to prevent browning. Cut carrots into half slices, and chop the onion.
Prepare the lamb
Heat butter or olive oil in a large saucepan and brown the lamb on all sides.
Cook lamb and vegetables
Add the onions and carrots and stir until onion is soft. Add the flour and cook for a further 1 minute. Add green peas, artichokes, sugar and lemon juice and salt. ..Add water until vegetables are covered. Bring to the boil, reduce the heat and simmer for 1 hour.
Add dill after cooking is complete.
Serve dish with rice.