Go Back Email Link
lamb stifado in cooking dish.
Print

Lamb Stifado

Lamb Stifado is a classic, comforting stew with melt-in-the-mouth meat, soft onions, and a rich tomato sauce.
Course Dinner
Cuisine Greek
Keyword family recipes, Greek, lamb recipes, midweek meal recipes
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 Portions
Calories 814kcal
Author Donna

Ingredients

  • 1 Tablespoon Olive Oil
  • 300 g Diced Lamb
  • Pinch Salt and pepper
  • 400 g Shallots Top and bottomed and peeled
  • 1 Teaspoon Garlic Puree You can also use 2 crushed garlic cloves
  • 1 Tablespoon Red Wine Vinegar
  • 1 Teaspoon Dried Rosemary
  • 1 Teaspoon Dried Oregano
  • 1 Cinnamon Stick
  • ½ Teaspoons Ground Cloves
  • 1 Tablespoon Tomato Puree
  • 150 ml Red Wine
  • 2 Bay Leaves
  • 400 g Tinned Chopped Tomatoes
  • 500 ml Lamb Stock
  • 1 Tablespoon White Sugar

Instructions

  • Warm a large flameproof dish or pan over medium heat on the hob.
  • Add the oil and warm for a minute or two.
  • Add the Lamb and a good pinch of salt and pepper.
  • Cook for a few minutes, stirring often until brown.
  • Add the shallots and stir until coated in oil.
  • Add the garlic puree and red wine vinegar. Stir well.
  • Stir in the oregano, rosemary, cloves and tomato puree and add the cinnamon stick.
  • Add the wine, stir well, and simmer for 3 minutes.
  • Add the chopped tomatoes, lamb stock, bay leaves and sugar.
  • Bring to a bubble, reduce the heat and simmer for 2 hours, stirring occasionally.
  • Serve straight away.

Notes

  • If you use crushed garlic, add it after the shallots and let it cook for a few minutes before adding anything else.
  • Add a cup of water if your stew is too dry.
  • See the post above for more tips and advice.