Lamb, Fennel and Artichoke Hotchpotch

lamb fennel and artichokes hotchpotch

Lamb, Fennel and Artichoke Hotchpotch

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Warm up on a cold winters day with this delicious and hearty Lamb, Fennel and Artichoke Hotchpotch recipe.
Servings: 4
Calories: 427
Prep Time 15 minutes
Cook Time 45 minutes


  • 1 lb lean minced lamb
  • 2 fennel bulbs each weighing 8 oz
  • 1 medium onion
  • 2 cloves garlic
  • 1 tablespoon virgin olive oil
  • 2 teaspoons ground coriander
  • Salt and freshly ground black pepper
  • 14 oz tin chopped tomatoes
  • 3 sprigs fresh rosemary or 1 teaspoon dried
  • 14 oz tin artichoke hearts
  • Chopped parsley and fennel fronds for garnish


  • Peel the outside of each fennel bulb to remove any coarse strings. Trim root and stalk ends, then cut each bulb in 8 wedges. Retain any fluffy green fronds for garnish. Cook the fennel wedges in boiling salted water for 5 minutes, then drain and put to one side.
  • Chop the onion and garlic finely. Heat the oil in a large frying pan and saute the onion with the garlic and ground coriander over a medium heat for 8 minutes, until the onion is transparent.
  • Add the lamb and cook, stirring occasionally, for about 10 minutes, until the meat is well browned on all sides.
  • Add the seasoning, chopped tomatoes, rosemary and fennel, then cover and simmer for 25 minutes.
  • Drain and halve the artichokes and stir into the pan. Simmer for 5 minutes, garnish and serve.
Calories: 427 kcal
Carbohydrates: 23 g
Protein: 24 g
Fat: 28g
Saturated Fat: 12 g
Trans Fat: 2 g
Cholesterol: 83 mg
Sodium: 647 mg
Potassium: 835 mg
Fiber: 8 g
Sugar: 6 g
Vitamin A: 373 IU
Vitamin C: 26 mg
Calcium: 118 mg
Iron: 4 mg
Ingredients Lamb, Minced Lamb
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