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Aegean Lamb Stew

American.foodie's picture
Aegean lamb stew is a spicy vegetable lamb stew. This oven cooked stew is prepared in a casserole and spiced with garlic, cinnamon and cloves for a heavy and full bodied flavor. Cooked to a desired doneness, it can be served with rice or spaghetti.
  Vegetable oil 1 Tablespoon
  Lamb with bones 2 Pound, cut into large pieces (For Stew)
  Onion 1 Large, sliced
  Garlic 2 Clove (10 gm), minced
  Canned tomatoes 28 Ounce, undrained (1 Can)
  Ground cinnamon 1⁄2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Pepper sauce 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cloves 1 Pinch
  New potatoes 6 , cut into chunks
  Eggplant 1 Small, cut into 1 inch pieces
  Zucchini 1 , cut into 3/4-inch pieces

Preheat oven to 350°F In large skillet heat oil over medium-high heat.
Add lamb, a few pieces at a time; brown on all sides.
Arrange lamb in 3-quart casserole.
Drain off all but 1 tablespoon fat from skillet; cook onion and garlic 5 minutes or until tender.
Add tomatoes; stir up bits from bottom of skillet.
Stir in cinnamon, turmeric, Tabasco sauce, salt and cloves.
Pour mixture over lamb.
Stir in potatoes.
Cover; bake 30 minutes.
Stir in egg plant and zucchini.
Cover; cook 45 minutes longer or until meat and vegetables are tender.

Recipe Summary

Main Dish

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Aegean Lamb Stew Recipe