Guiso de cordero y alcachofas (Lamb and artichokes stew)

1 kg lamb

300 g of artichokes

300 g of peas

150 g ripe tomatoes

150 g potatoes

2 onions

1/2 head of garlic

1 glass of white wine

10 g of pine nuts

flour

ground black pepper

paprika

olive oil

2 bay leaves

parsley and salt

2 eggs boiled

Clean the lamb, cut it, season and dip in flour. Lightly fry the meat in olive oil, when golden place it in a pot. (Keep the olive oil in the fry pan) Add about 1 liter of water, and boil for 20 min along with the chopped artichokes and potatoes. After that time, add the peas and cook for another 10 minutes. 

In the same olive oil, fry the finely chopped garlic, finely chopped onions, bay leaf, parsley, pine nuts and black pepper. Pour the grated tomato and fry everything well. Finally add the paprika to prevent burning and the white wine.

Place all the ingredients in the pot where the other ingredients have been boiling for about 30 minutes. Keep cooking for 5 - 10 minutes, depending on how much water you have left. 

Tips_ To garnish, chop the parsley and the boiled eggs and mix well. Use it when serving.