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Ingredients:
   1 lb. pre-seasoned lamb steak
   8 boiling onions, or 1 yellow onion
   2 carrots
   2 ribs celery
   1 small red bell pepper
   8 olives
   4 artichoke hearts
   1/4 tsp. chopped garlic
   1 tsp, capers (optional)
   2 slices prosciutto ham (optional)
   olive oil
   salt and pepper to taste

   Preparation:
   • Cube the lamb steak into bite size chunks.
   • If using pearl onions, parboil them for a minute, drain and set aside to cool. If using regular onion dice large.
   • Cut carrots, celery, and red pepper about the same size as lamb chunks.
   • Quarter artichoke hearts.
   • Cut prosciutto into small strips.
   • Sear the lamb in a cast iron skillet or saute pan until evenly browned. Remove from pan and set aside.
   • Using enough olive oil to lightly coat the pan, saute vegetables with a sprinkle of salt for about five minutes over medium heat, stirring frequently.
   • Add garlic, artichoke hearts, olives, capers and prosciutto toward the end of the process, along with the lamb. Mix well. Add a small amount of water or red wine, cover and simmer until vegetables are tender, approximately 15 to 20 minutes. Season to taste. Serve with couscous or potatoes.

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