Greek Lamb Stew
|Lamb leg/Lamb shoulder||2 1⁄2 Pound|
|Finely chopped onions||2|
|Tomato puree||4 Tablespoon (Italian Variety)|
|Hot water||8 Tablespoon|
Ask the butcher to remove the bone and trim off the fat of a 2 1/2-lb. leg of lamb.
Keep the fat.
Render the fat slowly until you have at least 1 1/2 tablespoons.
Discard the remaining cracklings.
Cut the lamb into 1-inch cubes.
Dry with absorbent paper or a towel.
Heat 1 1/2 tablespoons of rendered lamb fat in a flameproof dish.
Saute the lamb cubes until light brown.
Place dish on an asbestos mat over a very low heat, add finely chopped onions and cook for 15 minutes stirring occasionally.
Dilute 4 tablespoons Italian tomato puree with 8 tablespoons hot water.
Add 1 pinch of sugar.
Pour over the meat.
Season with salt and pepper.
Mix well and continue cooking until the meat is tender.
If the meat seems too dry add a little hot water.
Cool and put covered in the refrigerator.
To serve, reheat uncovered on a very low heat.