Saturday, 18th November 2017
RECIPES Article
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This Month's Magazine
This month’s recipe is: Lamb and Tomato Sauce, Greek Style

This monthÂ’s recipe is: Lamb and Tomato Sauce, Greek Style

Perhaps this Mediterranean dish is just right for our colder than usual weather.

INGREDIENTS:

  • 3 tablespoons of olive oil
  • 2 cups basic lamb stock
  • yellow onions, peeled and coarsely chopped
  • 1/4 teaspoon cinnamon 
  • salt and freshly ground black pepper to taste
  • pounds lean lamb shoulder, bone in, cut into serving pieces
  • 1 cup dry red wine
  • 1 cup chopped parsley
  • 1/2 teaspoon oregano 
  • 3 cloves garlic, finely chopped
  • 1/4 teaspoon allspice
  • 2 cups coarsely chopped ripe tomatoes 


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METHOD:

Heat a large frying pan and add the olive oil. Brown the cut-up pieces of lamb, in 2 batches, on both sides. Season with the salt and pepper. Place the meat in a 6-quart casserole, along with the broth and wine, leaving the oil in the frying pan.

Reheat the frying pan and sauté the garlic and onions until clear. Add the remaining ingredients, except the final salt and pepper, and sauté just until the tomatoes cook down a bit. Add this mixture to the casserole, along with salt and pepper to taste. Bring to a simmer, cover, and cook until the meat is very tender, about 1-1/2 hours.



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