Greek Balou
Discover the rich, comforting flavors of Greece with this Greek Balou recipe, a hearty lamb stew bursting with Mediterranean goodness. Tender, seared lamb is slow-simmered with vibrant vegetables like red bell peppers and zucchini, aromatic spices including oregano, thyme, and cinnamon, and a splash of dry white wine for depth. The dish is finished with a pop of fresh parsley and optional crumbled feta cheese for a tangy, creamy touch. Perfect for cozy dinners, this one-pot meal can be served alongside crusty bread, fluffy rice, or orzo pasta to soak up the luscious tomato-based sauce. With just 20 minutes of prep and simple, wholesome ingredients, Greek Balou delivers an authentic, rustic taste that's sure to impress. Ideal for lamb stew lovers and anyone seeking bold Mediterranean flavors.
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Recipe Information
Ingredients
- 1.5 lbs lamb shoulder, boneless
- 3 tbsp Greek olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 zucchini, sliced
- 14.5 oz canned diced tomatoes
- 1 cup chicken or lamb broth
- 0.5 cup dry white wine
- 1 tsp oregano, dried
- 1 tsp thyme, dried
- 1 cinnamon stick
- 1 bay leaf
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 0.5 cup crumbled feta cheese (optional)
Instructions
Cut the lamb shoulder into 1-inch cubes and pat dry with paper towels.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, sear the lamb cubes in batches until browned on all sides. Remove and set aside.
Lower the heat to medium, add the remaining 1 tablespoon of olive oil, and sauté the diced onion until soft and translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the red bell pepper and zucchini slices, cooking for 3 minutes until they begin to soften.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Return the lamb to the pot and add the canned diced tomatoes, broth, oregano, thyme, cinnamon stick, bay leaf, salt, and pepper. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for 1 hour, stirring occasionally to prevent sticking.
After an hour, remove the lid and cook uncovered for an additional 15-20 minutes to allow the sauce to thicken slightly.
Remove the cinnamon stick and bay leaf. Taste and adjust seasonings as needed.
Garnish with chopped parsley and, if desired, sprinkle with crumbled feta cheese.
Serve warm with crusty bread, rice, or orzo pasta for a complete Greek-inspired meal.
Nutrition Facts
Calories |
2833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.8 g | 281% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 6802 mg | 296% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 28.7 g | ||
| Protein | 151.7 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 949 mg | 73% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3842 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
