Lamb Stifado

Jenny Sanders's Note:

All the recipes I have seen for stifado have called for small, whole onions. This one did too, until I got my hands on it. When I first made it, I couldn't get small onions, and so I substituted regular cooking onions. When I was finally able to make it with the tiny onions, I was a little disappointed - I love the way the onion bits cook almost to a sauce, and are so sweet and mild. The smell of this stew is just amazing, and the flavour lives up to the promise of the aroma.

• Total Time: 4 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 4

• 6 medium onions, peeled and coarsely chopped
• 2 cloves garlic, crushed
• 2 tablespoons olive oil
• 1 lb boneless stewing lamb
• 1 cup crushed tomatoes
• 1 tablespoon tomato paste
• 1/4 cup water
• 2 -3 bay leaves
• 1 inch cinnamon
• 6 allspice berries
• 3 whole cloves
• 1 teaspoon cumin
• 1/2 cup red wine
• 1/4 cup red wine vinegar
• salt & pepper

Directions:

1. Saute the onions and garlic in the olive oil until turning brown and soft.
2. Remove and set them aside.
3. Add the meat and brown well.
4. Add all the remaining ingredients, including the onions.
5. Add water to just cover.
6. Tightly cover the pot and simmer very slowly for 2 to 4 hours, stirring occasionally.
7. Like most stews, this is better reheated the next day.

Reviews

[Chef #599527]

I think Greek cooks use little pickled white onions in this dish-see Keith Floyd around the Med cooking

[bectoria]

Lovely, simple recipe that produces a really flavourful, comforting stew, reminds me of holidays on Greek islands and tastes like it took a lot more work than it does!

[elessi]

great recipe my friend said it was like being back on holiday