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Greek Lamb Stew

Budget.Gourmet's picture
Ingredients
  Lamb shoulder 2 1⁄2 Pound, cubed
  Lamb shoulder 2 1⁄2 Pound
  Vegetable oil 1⁄4 Cup (4 tbs)
  Onions 3 Medium, chopped to make 1 1/2 cups
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 28 Ounce (1 Can)
  Tomato sauce 8 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Ground marjoram 1⁄2 Teaspoon
  Marjoram 1⁄2 Teaspoon, ground
  Pepper 1⁄4 Teaspoon, ground
  Ground pepper 1⁄4 Teaspoon
  Eggplant 1 Small, peeled and cubed
  Green pepper 1 Large, seeded and cubed
  Elbow macaroni 1 Cup (16 tbs), uncooked (From A 1 Pound Package)
Directions

MAKING
1) In oil in a Dutch oven, lightly saute the lamb until brown, remove and keep aside.
2) Stir in the garlic and onions and saute for 5 minutes or until soft.
3) Then stir in the lamb cubes, tomatoes, tomato sauce water, salt, marjoram and pepper. Then bring to a boil, cover and simmer for 1 hour.
4) Stir in the eggplant, green pepper and macaroni, then cook for another 30 minutes, or until meat and macaroni are tender.

SERVING
5) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Lamb
Preparation Time: 
10 Minutes
Cook Time: 
115 Minutes
Ready In: 
125 Minutes
Servings: 
4

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