Ingredients
2 lbs boneless lamb cubed small
2 cups beef broth
1 cup dry white wine
1/4 cup drained, chopped sun dried tomatoes (oil-pack)
2 tsp dried oregano
1 tsp dried mint
2 cups fresh mushroom slices
2 (14 1/2 oz. cans in water) artichoke hearts drained and halved
12 large pitted black olives
3 tbs cornstarch
3 tbs cold water
chopped green pepper, chopped green onions, crumbled feta cheese for garnish
Preparation
Pierce the meat with a fork and cut into 1 inch cubes. In a deep 4 qt. casserole combine meat, broth, wine, sun-dried tomatos, oregano and mint. Mix well making sure meat is covered by liquid. cover and microwave at full power (High) for 15 mins. Stir. Microwave covered at 30% for 70 to 80 mins. stirring once. Stir in mushrooms, artichoke hearts and olives. Let stand, cvered for 10 mins. In a screw top jar shake together cornstarch and cold water. Stir into stew. Microvave uncovered on high for 10 to 12 mins. or until thickened and bubbly, stirring 3 times. Serve topped with green pepper, green onion and feta.
