This is one of those real stews. It needs to simmer for two to three hours. This makes this is a great weekend dish or a meal to prepare in advance. It will however blow your mind.
The stew combines so many complex flavors, the lamb and various spices. It is however still balanced. Your lamb should be falling apart. The sauce is sweet, yet sour and ever so warming thanks to that cinnamon. Against that very hearty stew, it is nice to have that tangy yoghurt sauce. The potato chips are the perfect vessel for all this sauce. If you also serve the salad you get some crunch and fresh veg for a complete meal.
Greek Lamb Stew ( 4 portions)
- 3 large onions, finely sliced
- 3 cloves of garlic, crushed
- 2 tbsp olive oil for frying
- 4 bay leaves
- Spice mix:
- 1 tsp cinnamon
- 1 tbsp thyme
- 1 tsp fennel seeds
- 1 tbsp sweet smoked paprika
- 400 gr lamb shoulder, cut in chunks
- Meat coating:
- 2 tbsp flour
- Salt and pepper
- 1 tbsp sweet smoked paprika
- 1 glass of red port or wine
- 1 tbsp of dried oregano
- 400 gr of (tinned) diced tomatoes
- 200 ml of chicken stock
- After cutting all your ingredients, mix your meat with the coating ingredients.
- Brown the lamb chunks in two or three batches and set aside.
- In the same pan cook the onion and garlic until soft.
- Add the spice mix and bay leaves until they give of their lovely aroma.
- Add the meat and the port. Let this cook while stirring for a few minutes.
- Add the diced tomatoes, oregano and stock and let this mix simmer for up to 3 hours or until your meat is soft. Keep stirring if needed.
- The flour should have thickened your sauce. If needed, mix 2 tbsp of corn starch with water and stir this mixture through your simmering stew right at the end.
This stew can be made well in advance and reheated on a low heat. Serve this stew with some fresh oven chips, tzaziki and a simple Lemon & Nigella Seed salad.
