Yummy Lamb Stifado Recipes
LAMB STIFADO
All the recipes I have seen for stifado have called for small, whole onions. This one did too, until I got my hands on it. When I first made it, I couldn't get small onions, and so I substituted regular cooking onions. When I was finally able to make it with the tiny onions, I was a little disappointed - I love the way the onion bits cook almost to a sauce, and are so sweet and mild. The smell of this stew is just amazing, and the flavour lives up to the promise of the aroma.
Provided by Jenny Sanders
Categories Stew
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Saute the onions and garlic in the olive oil until turning brown and soft.
- Remove and set them aside.
- Add the meat and brown well.
- Add all the remaining ingredients, including the onions.
- Add water to just cover.
- Tightly cover the pot and simmer very slowly for 2 to 4 hours, stirring occasionally.
- Like most stews, this is better reheated the next day.
Nutrition Facts : Calories 330.5, Fat 13.1, SaturatedFat 3.1, Cholesterol 73.7, Sodium 254.7, Carbohydrate 23.1, Fiber 3.5, Sugar 10.2, Protein 25.3
YUMMY LAMB STIFADO
My housemate declared this Greek Lamb dish the best thing she'd ever eaten! I've been making it for years and have tweeked the recipe to my own personal taste so it isn't very traditional but a slightly less sharp-tasting version. The original recipe called for lots more red wine vinegar and whole pearl onions which I omit. I also add honey to give a slightly sweeter taste. Using Lamb shanks as opposed to a whole leg of Lamb makes the meat much more tender. Best served with vermicelli (angel hair pasta) or mashed potatoes.
Provided by Jonathan_Creek
Categories Lamb/Sheep
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 140 - 150oc (the lower the temperature and the longer you cook the Lamb the more tender it will be).
- In a large saucepan pour enough olive oil to cover the base of the pan. On a low heat, add the finely chopped onion and garlic and sweat for a few minutes
- Once the onions are softened add the tinned tomatos, passata, red wine, vinegar,bay leaves, herbs, spices, and salt and pepper and turn up the heat to medium.
- Once sauce is bubbling, add the honey. Turn heat down and leave to simmer uncovered.
- Whilst the sauce is simmering, brown the Lamb shanks on all sides in a dry frying pan on a high heat.
- Place the Lamb in a large casserole dish and pour the sauce over.
- Cover the casserole dish and place into the oven for 2 1/2 - 3 hours, turning Lamb every 30 - 40 minutes.
- Once the meat is falling off the bone, remove the Lamb from the dish and cut into chunks (the Lamb will be so tender you could do this with a spoon).
- Return the Lamb to the dish and remove bay leaves. Cook for a further 20 - 30 minutes.
- Crumble feta over the Lamb to serve.
- YUMMY! ;-).
Nutrition Facts : Calories 537.4, Fat 27.3, SaturatedFat 8.3, Cholesterol 121, Sodium 299, Carbohydrate 23.6, Fiber 4, Sugar 13.3, Protein 38.4
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