Lamb And Tomato Sauce - Greek Style

Recipe Ingredients

3 lbs	1362g / 48oz	Lean lamb shoulder - bone in
3 tablespoons	45ml	Olive oil
2 cups	474ml	Chicken stock - fresh or canned
1 cup	237ml	Dry red wine
3		Garlic - chopped fine
2		Onions - coarsely chopped
1 cup	146g / 5.1oz	Fresh parsley - chopped
1/4 teaspoon	1.3ml	Ground allspice
1/4 teaspoon	1.3ml	Ground cinnamon
1/2 teaspoon	2.5ml	Dried oregano
2 cups	125g / 4.4oz	Coarsely-chopped fresh tomatoes
		Freshly-ground black pepper - to taste
		Salt - to taste

Recipe Instructions

Cut the lamb into serving sized pieces. Heat a large frying pan and add the olive oil. Brown the cut-up pieces of lamb in two batches, on both sides. Season to taste with the salt and pepper.

Place the meat in a 6-quart casserole along with the broth and wine, leaving the oil in the frying pan. Reheat the frying pan and saute the garlic and onions until clear.

Add the remaining ingredients, except the final salt and pepper, and saute just until the tomatoes cook down a bit. Add this mixture to the casserole, along with salt and pepper to taste. Bring to a simmer, cover, and cook until the meat is very tender, about 1 1/2 hours.

Source:
Jeff Smith

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.