Artichoke And Olive Stew Recipe

About this recipe

A hearty and flavorful Halal lamb stew with artichokes, olives, and fresh vegetables, slow-cooked to perfection for a comforting dinner.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 125 g Red Bell Pepper
• 100 g Celery
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 400 g Pastazara Finely Chopped Tomatoes
• 1 ltr Kinley Packaged Water
• 450 g American Garden Green Pitted Olives
• 100 g Everest White Pepper
• 473 ml Bragg Apple Cider Vinegar

Instructions

1. 1. In a 4 1/2 quart or larger electric crock pot, combine 1 diced Sambar onion, 1 diced red bell pepper, 1 cup chopped celery, and 1 cup pitted green olives.
2. 2. Sprinkle 1 teaspoon of freshly ground black pepper over the vegetable mixture in the crock pot.
3. 3. Add 1 can of diced tomatoes with their juice and 1 1/2 tablespoons of apple cider vinegar to the pot.
4. 4. Cover the crock pot and cook on low for 6-7 hours or on high for 4-5 hours, stirring occasionally, until the vegetables are tender and flavors are well combined.
5. 5. Once cooked, skim and discard any fat from the cooking liquid in the crock pot. Turn the crock pot to high heat.
6. 6. In a small bowl, mix 1 1/2 tablespoons of cornstarch with 1 1/2 tablespoons of water to create a slurry. Stir this mixture into the cooking liquid in the crock pot.
7. 7. Cook the sauce, stirring often, until it thickens and bubbles, about 10 minutes.
8. 8. Serve the thickened sauce and vegetables on a plate, and garnish with 2 tablespoons of chopped fresh parsley.