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I know its a year from your comment but I hope this helps. I suspect Jasmine was using American cup sizes for vinegar: that is half a pint in this recipe. That's a wine glass on every plate. The recipe was possibly using Greek coffee cups. Particularly if you convert this recipe for chicken, rabbit, or pork, a better way if doing it is to soak the meat in a covering of the vinegar for ten minutes when you start Then drain it off roughly. You want it still wet but no spare liquid running off to firm the sauce. It works with beef or lamb too, but just adding a couple of tablespoons will do for them. Giving time to marinade the meat a bit is less important for stronger flavoured meats.

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Anonymous April 19, 2015

There's something terribly wrong with the proportions of this recipe. It turned out unbearably sour. I doubled the recipe ,but i followed the recipe to the T. Such a waste of ingredients. There are other recipes on the net for lamb stifado and they call for considerably smaller amount of wine andnparticularly vinegar, then too for much larger piece of lamb. And the method is slightly different. .. It didn't work for me, although other people have rated it 3 stars, i cant give more than 1 star.

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jasmine1150 March 14, 2014

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

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jrwright1948 November 03, 2009

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!

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bectoria April 03, 2009

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

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elessi September 23, 2007
Lamb Stifado