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Greek Lamb Stew

Chef.Foodie's picture
  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

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
Side Dish
Cook Time: 
30 Minutes

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2585 Calories from Fat 1568

% Daily Value*

Total Fat 174 g267.4%

Saturated Fat 87.2 g436.1%

Trans Fat 0 g

Cholesterol 861.7 mg287.2%

Sodium 493.1 mg20.5%

Total Carbohydrates 32 g10.6%

Dietary Fiber 5.8 g23.3%

Sugars 15.2 g

Protein 212 g424%

Vitamin A 6.2% Vitamin C 44.4%

Calcium 16.8% Iron 108.7%

*Based on a 2000 Calorie diet

Greek Lamb Stew Recipe