Lamb stifado recipe

  • Serves 6
  • 10 mins to prepare and 3 hrs 20 mins to cook
  • 555 calories / serving
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Stifado is a fabulous meaty Greek stew that's slow-cooked with a gorgeously rich sauce, giving you the most tender and flavoursome chunks of meat. This lamb version is paired with feta and parsley making it a sure winner.

Preheat oven to gas 2, 150°C, fan 130°C.

In a large, heavy-based saucepan add a little oil. Season the lamb with salt, pepper and the caster sugar. Brown the lamb in the oil quickly and set aside. 

Add the vinegar to deglaze the pan, then set aside the liquid. 

Fry the shallots until soft, then return the meat to the pan with the remaining ingredients, except the parsley and feta, and the deglazing liquid. Cover with a lid and cook on low for 3 hours. Serve with the feta and parsley sprinkled over.

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

  • Ingredients

  • 2 tbsp olive oil
  • 1.25kg (2 1/2lb) lamb breast, diced
  • 2 tbsp caster sugar
  • 50ml (2fl oz) red wine vinegar
  • 18 shallots, peeled
  • 2 garlic cloves
  • 200ml (1/3 pint) red wine
  • 500ml (17fl oz) chicken stock
  • 400g tin chopped tomatoes
  • 1 bay leaf
  • 2 tsp oregano
  • 1 cinnamon stick
  • 2 tbsp parsley, chopped
  • 100g feta, crumbled
  • Energy 2320kj 555kcal 28%
  • 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


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