Lamb stifado

Lamb stifado recipe

4 ratings

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. See method

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

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

Each serving contains

  • 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

Method

  1. Preheat oven to gas 2, 150°C, fan 130°C.
  2. 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.
  3. Add the vinegar to deglaze the pan, then set aside the liquid.
  4. 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.

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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