Stifado . . .  a delicious Greek Lamb Stew
The English Kitchen
The English Kitchen
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Ingredients

  • 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)
  • 50 ml of red wine vinegar (3 1/2 TBS)
  • 6 small onions, peeled and halved
  • 2 cloves of garlic, peeled and chopped
  • 200 ml of red wine (7 fluid ounces)
  • 500 ml of chicken stock (2 cups)
  • 400 g 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

Instructions

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