Bubba's Bar 'n' Grill

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Spice Greek Lamb Stew

6 Tbls. Unsalted butter
2 med. Onions (chopped coarsely)
6-8 garlic cloves, minced
1 Tbls. Olive oil
5-6 lbs. boneless lamb shoulder, trimmed of fat and cut into 1 inch cubes
1 tsp. salt
1 tsp. freshly ground pepper
2 imported bay leaves
2 long cinnamon sticks, broken in half (4 if purchased in spice jar size 4 inch.)
6 whole cloves
1 tsp. rosemary
2 (8oz.) can whole tomatoes in juice
1 cup dry white wine
1 box penne pasta
¼ pound feta cheese, crumbled

1. In a large pot, melt 4 Tbls. butter, add the garlic and onion. Cook until onions are soft, @3min.

2. Add 2 more Tbls. Butter and the oil to the pot and increase the heat to moderate. Add lamb and toss salt and pepper, until all sides browned (@3min).

3. Add the bay leaves, cinnamon stick, cloves, rosemary and tomatoes with their juice, and wine.

Stir to combine. Bring to a simmer, partially covered and reduce the heat to low. Cook for 1 ½ hours on low.

4. (I usually let it rest at this point for an hour and it is thick enough.)

5. If the sauce is not thick enough to coat a spoon, reduce by bringing to a boil for a short time.

6. Cook pasta to box directions, in salted water.

7. Arrange half the pasta on a heated platter, crumble half the feta cheese on top. Add the remainder of noodles, next ladle lamb stew on top. Crumble feta over all.

8. Serve hot. Enjoy.
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