Greek Lamb Stew
Yield
6 servingsPrep
15 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
all-purpose flour
|
|
|
salt
|
*
|
||
|
black pepper
|
*
|
||
| 3 | pounds |
lamb
cut into 2 inch cubes |
|
| ¼ | cup |
olive oil
|
|
| 1 |
bay leaves
|
*
|
|
| ¼ | teaspoon |
thyme
ground |
*
|
| ¼ | teaspoon |
rosemary leaves
dried |
|
| 1 |
garlic cloves
|
*
|
|
| 2 | cups |
chicken broth
|
|
| 1 | cup |
white wine
|
*
|
| 1 | can |
tomato sauce
|
*
|
| 2 | small |
white onion
blanched |
|
| ½ | cup |
black olives
pitted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
all-purpose flour
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1.4 | kg |
lamb
cut into 2 inch cubes |
|
| 59 | ml |
olive oil
|
|
| 1 | each |
bay leaves
|
*
|
| 1.3 | ml |
thyme
ground |
*
|
| 1.3 | ml |
rosemary leaves
dried |
|
| 1 | each |
garlic cloves
|
*
|
| 473 | ml |
chicken broth
|
|
| 237 | ml |
white wine
|
*
|
| 1 | can |
tomato sauce
|
*
|
| 2 | small |
white onion
blanched |
|
| 118 | ml |
black olives
pitted |
*
|
Directions
Season flour with salt and pepper and dredge lamb cubes in it.
Heat olive oil in large soup kettle over medium high heat.
Brown lamb cubes in oil.
Sprinkle herbs and garlic over lamb and add stock, wine, and tomato sauce.
Season with additional salt and pepper to taste.
Simmer over medium heat for 1½ hours.
Add blanched onions and olives.
Simmer ½ hour longer.
