Pages

Monday, December 27, 2010

Greek Lamb Stew


This stew is fab! Especially if you sprinkle the feta cheese and mint on top before you eat it. I'm sure it would be even better if you added the wine, but since I don't drink, I don't have wines sitting around my house to add to cooking. This time I did the stovetop bits and then transferred everything to the crockpot for the day. I would suggest doubling it because we chowed and finished it all between the two of us!

Greek-style Lamb Stew

2 lb lamb stew meat in 3/4 inch cubes
1/4 t salt
1/4 t ground pepper
2 c reduced sodium beef broth
2 t olive oil
3/4 c chopped onion
3/4 c chopped celery
3 garlic cloves, minced
1/2 c red wine or additional broth
3/4 c canned diced tomatoes
1/4 c tomato paste
1 t fennel seeds
1/2 t cinnamon
1 T flour

Sprinkle lamb with salt and pepper. Heat a large non-stick skillet on medium high until hot. Add lamb in two batches, cooking until browned, stirring frequently. After each batch, add 1/4 c of broth to skillet to deglaze. Transfer lamb and liquid to a heavy medium pot.

Now add oil to skillet and heat til hot. Add onion and celery and cook until tender, stirring occassionally. Add garlic and cood for 30 seconds. Add wine. Bring to a boil, deglazing pan.

Transfer onion mixture to lamb pot along with rest of ingredients. Bring to a boil over medium heat. In a small bowl whisk together flour and 1 T of broth. Whisk into stew to thicken. Reduce heat to medium and simmer for 20 minutes or until lamb is tender.

Serve with crumbled feta and chopped mint on top of bowls.


Lamb