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Lamb stifado recipe

Lamb stifado recipe

77 ratings

This lamb stifado recipe is a classic Greek stew, perfect for cold winter nights. Lamb breast is slowly cooked in a rich red wine and tomato sauce until super tender, then scattered with feta and parsley for a fresh finish. See method

  • Serves 6
  • 10 mins to prepare and 3 hrs 20 mins to cook
  • 555 calories / serving


  • 2 tbsp olive oil
  • 1.25kg lamb breast, diced
  • 2 tbsp caster sugar
  • 50ml (2fl oz) red wine vinegar
  • 50ml red wine vinegar
  • 18 shallots, peeled
  • 2 garlic cloves
  • 200ml red wine
  • 500ml chicken stock
  • 400g tin chopped tomatoes
  • 1 bay leaf
  • 2 tsp oregano
  • 1 cinnamon stick
  • 2 tbsp parsley, chopped
  • 100g feta, crumbled
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    33g 47%
  • Saturates

    14g 71%
  • Sugars

    8g 8%
  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 8.2g Protein 51.5g Fibre 2.8g


  1. Preheat oven to gas 2, 150°C, fan 130°C.
  2. Add the oil to a large, heavy-based saucpean and place over a medium heat. Season the lamb with salt, pepper and the caster sugar. Add the lamb to the pan and brown on all sides. Set aside.
  3. Add the vinegar to deglaze the pan, then pour into a small bowl and set aside.
  4. Add the shallots to the pan and fry for 5-10 mins until soft. Return the meat to the pan with the deglazing liquid and all remaining ingredients, except the parsley and feta. 
  5. Cover with a lid and cook on low for 3 hours. Serve with the feta and parsley sprinkled over.

See more Greek recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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