Estofado de cordero al estilo griego

Ingredientes

• 1 tablespoon olive oil
• 2 pounds lamb stew meat
• 1 can (28 ounces) diced tomatoes
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (15 ounces) water-packed artichoke hearts, drained
• 1 cup pitted ripe olives
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried mint
• 1 teaspoon salt
• 1/2 to 1 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• Optional toppings: Crumbled feta cheese, fresh mint leaves

Preparación

1. 1

   Sear the lamb meat: In a Dutch oven or large skillet, heat the olive oil over medium heat. Brown the lamb stew meat in batches, adding more oil to the pan as necessary. Remove the browned meat with a slotted spoon and transfer it to a 5-quart slow cooker.

2. 2

   Add remaining ingredients and cook: Add the diced tomatoes, chickpeas, artichoke hearts, olives, garlic, oregano, mint, salt, black pepper and cayenne pepper to the slow cooker, and stir to combine them. Cover and cook the ingredients on low until the lamb is tender, seven to eight hours.

3. 3

   Garnish and serve: Serve the Greek-style lamb stew garnished with feta cheese crumbles and fresh mint leaves, if desired.