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Greek Lamb Stew
10-02-2012, 02:13 PM
Post: #1
Greek Lamb Stew
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.

"I cook with wine, sometimes I even add it to the food."
W. C. Fields
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