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Greek Lamb Stew

Chef.Foodie's picture
Ingredients
  Lamb leg/Lamb shoulder 2 1⁄2 Pound
  Finely chopped onions 2
  Tomato puree 4 Tablespoon (Italian Variety)
  Hot water 8 Tablespoon
  Sugar 1 Pinch
  Pepper 1 Pinch
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Lamb
Cook Time: 
30 Minutes

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