Home Made Greek Lamb And Pasta Stew
|Cinnamon stick||3 Inch|
|Lean boneless lamb leg||2 Pound|
|Chopped onion||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned whole tomatoes||14 1⁄2 Ounce, chopped (Undrained, 1 Can)|
|Canned beef broth||14 1⁄2 Ounce (1 Can)|
|Dry white wine||1 Cup (16 tbs)|
|Dried rosemary||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Cooked penne||3 Cup (48 tbs) (Without Salt Or Fat, About 6 Ounces Uncooked Tubular Pasta, Hot)|
|Crumbled feta cheese||4 Ounce, divided (1 Cup)|
1. Wrap cloves, bay leaves, and cinnamon stick in cheese cloth, and secure with string. Set spice pouch aside.
2. Trim fat from leg of lamb, and cut lamb into 1-inch cubes. Coat a Dutch oven with cooking spray, and place over medium-high heat until hot. Add half of lamb cubes, browning on all sides. Remove lamb from pan, reserving drippings in pan. Repeat procedure with remaining half of lamb. Set lamb aside.
3. Add onion and garlic to drippings in pan, and saute until onion is tender. Return lamb to pan, and add spice pouch, tomatoes, and next 5 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 1 hour or until lamb is tender. Discard spice pouch.
4. Combine pasta and 2/3 cup cheese; toss gently. Place 1/2 cup pasta in each of 6 shallow bowls; add 1 cup stew to each bowl. Sprinkle remaining cheese evenly over each serving.