Lamb stew with green olives and orange

2_06337 LAMB STEW with GREEN OLIVES and orange INGREDIENTS for 4 PEOPLE 1 orange untreated, 800 g of cubed lamb, 4 tablespoons oil, 4 frozen artichoke bottoms, 200 g of frozen white onions, lemon juice, a teaspoon of cumin, 150 g of pitted green olives, a bunch of fresh coriander, saltand pepper.

Wash the Orange and cut it into thin slices.

In a pan with the bottom often, Brown the meat with the hot oil.

Remove the meat from the Pan and keep aside.

In the same saucepan, sauté the artichoke bottoms and the onions 5 minutes over medium heat.

Add meat, orange slices, lemon juice, cumin, 10 cl of water, salt and pepper.

Mix thoroughly and gently with a wooden spoon, cover and simmer 30 minutes to fire.

Olives, blanched 2 minutes, then drain thoroughly.

5 minutes before end of cooking stew, add the olives and mix well.

Pour the stew in a serving dish and garnish with the fresh coriander.

Served piping hot.