Tuesday 12 April, 2005

Greek lamb stew

There's a hailstorm outside, so what better food to eat than a hearty stew of whatever you have in the cupboard. For me it happened to be lamb, so here's a recipe for a Greek lamb stew I made today.

all purpose flour
600 g lean, boneless lamb, cut into cubes
3 bay leafs
bunch of fresh thyme, chopped
1 tsp dried rosemary
garlic, as much or little as you like
500 ml chicken stock
250 ml white wine
250 ml tomato sauce
one big white onion
black olives, pitted

Season flour with salt and pepper and roll lamb cubes in it. Heat oil in a pan over medium high heat, brown lamb cubes in oil. Sprinkle herbs and garlic over lamb and add roughly chopped onion, stock, wine, and tomato sauce. Season with additional salt and pepper to taste. Simmer over medium heat for 1-1/2 hours, stir now and again - at least for me it had the tendency to stick (although not burn). Add olives, simmer for half an hour more.

Serve with rice, potatoes, salad, bread, whatever you like. And rest of the wine bottle, of course.

Posted by kolibri at 12 April 16:18, 2005
Comments
# 1 - Emokolibri (on April 13, 2005 12:36 AM):

Looks delicious! How was white wine with lamb? I have always had red wine with lamb, but perhaps I should try white some day.


# 2 - kolibri [TypeKey Profile Page] (on April 13, 2005 10:38 AM):

It worked very well I thought - the wine was semi sweet Reisling, so the end result had that slightly sweet taste too. Personally I think I prefer the white wine version to red, it's much lighter.


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