Melt In Your Mouth Slow Cooked Lamb Stifado Recipes
LAMB STIFADO
Lamb Stifado is a meltingly tender, slow-cooked stew of lamb shoulder with onions in a sauce spiced with cinnamon and cloves.
Provided by Lee-Ann Grace
Categories Main
Time 2h30m
Number Of Ingredients 15
Steps:
- Heat olive oil (2 tbsp) in a large, heavy-based pot. Fry sliced brown onion (1 large) and baby onions (12) until starting to soften, then remove to a plate.
- Fry lamb shoulder (1.5kg cut into 4-5cm/2" pieces) in batches until browned then add to the plate with the onions. When the last of the lamb is finished browning, add reserved lamb and onions back to the pot.
- Add garlic cloves (4 - crushed) and fry for 30 seconds.
- Then add in tomato paste (2 tbsp), ground cumin (2 tsp), fresh rosemary (1 tsp - finely chopped), ground cloves (¼ tsp), and cinnamon (a pinch) then fry for a further minute.
- Add red wine vinegar (1 tbsp) and dry red wine (375ml) to the pot and simmer to reduce by about a third.
- Add tinned cherry tomatoes (1 x 400ml tin - tomatoes broken up slightly), beef stock (375ml), and fine salt (1 tsp) then simmer with the lid on but slightly ajar (see my notes) for 1½ hours or until lamb is tender. Add more cinnamon or salt as required then serve.
Nutrition Facts : Calories 422 kcal, ServingSize 1 serving
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