αρνί στιφάδο

Arní Stifádo

lamb stew

Ingredients

  • 2 lbs (900g) lamb shoulder
  • ¼ cup (60ml) olive oil
  • 2 medium onions (225g), chopped
  • 2 to 3 cloves garlic, minced
  • 2 Tbs (30ml) tomato paste
  • 2 cups (500ml) tomatoes, peeled, seeded and chopped 
  • 1 cup (250ml) dry red wine
  • ½ cup (125ml) red wine vinegar
  • 1 (3-inch) cinnamon stick
  • 3 whole allspice
  • 3 whole cloves
  • 1 tsp (4g) ground cumin
  • 1 bay leaf
  • About 1 tsp (4g) salt
  • ½ tsp (2g) pepper
 
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Step 1 - Roast the Lamb 

  • Pat meat dry with paper towels.
  • Season with salt and pepper.
  • Heat 2 tablespoons (30ml) oil in a large saucepan over medium-high heat.
  • Add lamb and brown on all sides. 
  • Remove and set aside, reserving pan juices.

Step 2 - Making the Stifado

  • Add 1 tablespoon (15ml) oil. 
  • Stir in garlic and onion, sauté 3-5 minutes.
  • Add tomato paste and stir until darkened.
  • Return lamb and add tomatoes, wine, vinegar, cinnamon, allspice, cloves, cumin, bay leaf, salt, and pepper.
  • Bring to a boil, cover pot, and cook in a preheated 350°F (175°C) oven or simmer over low heat until tender (about 2 hours).
  • Add 2-3 cups (500-750ml) roasted lamb stock (optional) 

                        Serve with orzo or rice and Pita and Greek Salad

 

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