OVEN GREEK STEW (LAMB STIFADO)
Make and share this Oven Greek Stew (Lamb Stifado) recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°.
- Season meat as desired with salt and pepper.
- In a big Dutch oven, melt the butter over medium heat.
- Add meat; stir to coat but do not brown.
- Place vegetables (onions, potatoes, and carrots) on top.
- In a bowl mix together the garlic and next 7 ingredients; pour over stew.
- Bake, covered, for 1 1/2 hours.
- Stir in raisins and bake uncovered, 10 more minutes.
- Remove bay leaf and cinnamon stick; discard.
- Spoon stew into large warmed bowls; sprinkle with feta cheese.
Nutrition Facts : Calories 629.6, Fat 44.5, SaturatedFat 20.9, Cholesterol 146.1, Sodium 343.9, Carbohydrate 22.2, Fiber 3.5, Sugar 5.2, Protein 32.2
LAMB STIFADO
Lamb Stifado is a meltingly tender, slow-cooked stew of lamb shoulder with onions in a sauce spiced with cinnamon and cloves.
Provided by Lee-Ann Grace
Categories Main
Time 2h30m
Number Of Ingredients 15
Steps:
- Heat olive oil (2 tbsp) in a large, heavy-based pot. Fry sliced brown onion (1 large) and baby onions (12) until starting to soften, then remove to a plate.
- Fry lamb shoulder (1.5kg cut into 4-5cm/2" pieces) in batches until browned then add to the plate with the onions. When the last of the lamb is finished browning, add reserved lamb and onions back to the pot.
- Add garlic cloves (4 - crushed) and fry for 30 seconds.
- Then add in tomato paste (2 tbsp), ground cumin (2 tsp), fresh rosemary (1 tsp - finely chopped), ground cloves (¼ tsp), and cinnamon (a pinch) then fry for a further minute.
- Add red wine vinegar (1 tbsp) and dry red wine (375ml) to the pot and simmer to reduce by about a third.
- Add tinned cherry tomatoes (1 x 400ml tin - tomatoes broken up slightly), beef stock (375ml), and fine salt (1 tsp) then simmer with the lid on but slightly ajar (see my notes) for 1½ hours or until lamb is tender. Add more cinnamon or salt as required then serve.
Nutrition Facts : Calories 422 kcal, ServingSize 1 serving
YOUVETSI: GREEK LAMB STEW WITH ORZO
Easy stovetop youvetsi can be made with lamb or beef and small orzo noodles, all cooked together in an aromatic tomato sauce with garlic, oregano, and other comforting Greek flavors! Tips and make-ahead instructions included.
Provided by Suzy Karadsheh
Categories Main Course
Time 1h30m
Number Of Ingredients 15
Steps:
- Pat the lamb dry and season with kosher salt and black pepper.
- In a large, ceramic braising pan or heavy pan with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the lamb and cook for 7 to 10 minutes, tossing regularly, until browned. Transfer the lamb to a large plate for now.
- In the same pan, add the onions and garlic. Season with kosher salt. Cook for 3 to 5 minutes, stirring regularly, until softened.
- Return the lamb to the pan. Add the red wine, oregano, paprika, cinnamon, nutmeg and bay leaf. Cook until the wine has reduced by at least ½, then add 1 cup of water and the tomatoes. Break the tomatoes up using a wooden spoon. Bring to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes to 1 hour, or until the lamb is cooked through.
- Stir in the orzo and cover the pan. Let cook for another 20 minutes or until the orzo has cooked through and most of the moister has been absorbed.
- Garnish with parsley and crumbled feta, if you like, before serving.
Nutrition Facts : Calories 197.6 kcal, Carbohydrate 21.3 g, Protein 13.2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 30.5 mg, Sodium 233.2 mg, Fiber 1.4 g, Sugar 1.1 g, UnsaturatedFat 1.5 g, ServingSize 1 serving
LAMB SHANK STIFADO WITH SAUTEED POTATOES
Steps:
- Preheat oven to 350°F.
- In a 9-quart heavy ovenproof kettle cook sugar on top of stove over moderate heat, without stirring, until it begins to melt. Continue to cook sugar, stirring with a fork until melted and cook without stirring, swirling kettle, until a deep golden caramel. Add vinegar and stir until caramel is dissolved. Stir in tomatoes with juice, wine, rosemary, cinnamon, and bay leaf and bring to a boil. Add lamb shanks and braise, covered, in middle of oven until tender, about 2 hours. Braised lamb shanks improve in flavor if made 1 day ahead. Cool mixture, uncovered, and chill, covered. Skim and discard fat from mixture and reheat on top of stove before proceeding.
- In a saucepan of boiling water blanch onions 10 minutes, or until just tender, and drain. Cool onions and peel.
- Quarter potatoes and in a steamer set over simmering water steam potatoes, covered, 8 to 10 minutes, or until just tender. In a large non-stick skillet cook garlic in oil over moderate heat, stirring, until pale golden. Add potatoes with salt and pepper to taste and sauté mixture over moderately high heat 5 minutes, or until potatoes are golden.
- Transfer meat with a slotted spoon to a platter. Discard cinnamon stick and bay leaf. Add onions to sauce and boil until sauce is thickened slightly. Spoon sauce and onions over meat and surround with potatoes.
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