*Stifado*
Serves 6
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! |
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