Stifado . . . a delicious Greek Lamb Stew
This is a delicious dish I made a while back and am only getting around to showing you now. It’s a delicious Greek Stew made with lamb shoulder, tomatoes, wine and a variety of spices. It may not look like much, but it’s really fabulous!
It’s the perfect dish for this time of year when the temperatures are freezing and you are wanting something to eat that is not only filling, but also warm and comforting. I love comfort food and this is what I would call Greek Comfort Food.
Lamb shoulder can tend to be a bit fatty, so do try to trim it as best as you can. I love the succulence of it however . . . fat does add flavour to any meat . . . and lends itself well to slow cooking meals such as this.
I have never been to Greece, but it is a country I have always wanted to visit. Ever since I was a young girl and saw Haley Mills in the film, “The Moonspinners.” It created a yearning in me to go to Greece, which I have yet to fulfil.
I believe I will make it one day. After all I never ever dreamed I would one day be living in England, and look at me now. In the meantime I will just have to content myself with cooking the odd Greek dish or two and dreaming . . .
This is delicious and warming . . . succulent lamb flavoured with a mix of oregano, parsley and warm cinnamon . . . oven braised in a mix of stock, tomatoes, onions and red wine. I served it with mashed potatoes to please my potato loving man, but rice would be equally as good.
A delicious slow cooking Greek stew of lamb. Lightly spiced with cinnamon and oregano. Winter food.
2 TBS olive oil
1.2 KG of boneless lamb shoulder (2 2/3 pounds), cut into 1 inch cubes
2 TBS caster sugar (can use granulated if that is all you have)
50ml of red wine vinegar (3 1/2 TBS)
6 small onions, peeled and halved
2 cloves of garlic, peeled and chopped
200ml of red wine (7 fluid ounces)
500ml of chicken stock (2 cups)
400g tin of chopped tomatoes in tomato juice (2 cups)
1 bay leaf, broken in half
1 TBS dried oregano
1 TBS dried parsley
1 cinnamon stick
salt and pepper to taste
Preheat the oven to 150*C/300*F/gas mark 2. Heat the olive oil in a large flame proof casserole dish. Season the lamb with some salt and pepper and dust with the sugar, mixing to combine well. Brown the meat all over a bit at a time, removing the meat as it browns. Repeat until it is all browned. Add the vinegar and the onions to the pan to the pan and cook, stirring for two minutes. Return all of the meat and the remainder of the ingredients to the pan. Bring to the boil, then take off the heat and cover tightly. Place into the heated oven and roast for 3 hours until tender and falling apart.
Serve with some hot mashed garlic potatoes and a sprinkling of fresh oregano, parsley and feta cheese if desired!