Lamb Stifado
Dive into the heart of Greek cuisine with this luscious Lamb Stifado, a comforting stew packed with aromatic spices and rich Mediterranean flavors. Tender chunks of lamb shoulder are slow-simmered with sweet pearl onions, red wine, fragrant cinnamon, and allspice, creating a deeply flavorful dish that perfectly balances savory notes with a hint of sweetness from honey and tomatoes. This one-pot recipe is the ultimate in cozy cooking, with minimal prep and a luxurious, melt-in-your-mouth finish. Perfect for family dinners or festive gatherings, Lamb Stifado pairs beautifully with creamy mashed potatoes, fluffy rice, or a thick slice of crusty bread to soak up the velvety sauce. Whether you're exploring Greek recipes or craving a hearty, slow-cooked meal, this dish is bound to impress.
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Recipe Information
Ingredients
- 1.5 kg lamb shoulder, cut into chunks
- 500 g pearl onions, peeled
- 4 tbsp olive oil
- 4 garlic cloves, minced
- 1 cinnamon stick
- 2 bay leaves
- 5 allspice berries
- 2 tbsp tomato paste
- 400 g canned chopped tomatoes
- 250 ml red wine
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 250 ml beef or lamb stock
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the lamb chunks with salt and pepper, then brown them in batches for 4-5 minutes until caramelized. Remove the lamb from the pot and set aside.
In the same pot, add the remaining 2 tablespoons of olive oil and sauté the peeled pearl onions for 6-8 minutes, stirring occasionally, until they are golden brown.
Add the minced garlic and sauté for 1 additional minute until fragrant.
Stir in the cinnamon stick, bay leaves, and allspice berries, and cook for 30 seconds to release their aromas.
Add the tomato paste to the pot and stir well, cooking for 1 minute to slightly caramelize the paste.
Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the browned lamb to the pot, along with the canned chopped tomatoes, red wine vinegar, honey, and beef or lamb stock.
Stir well to combine, then season with the remaining salt and pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 2.5 to 3 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
Adjust seasoning, if needed, and discard the cinnamon stick, bay leaves, and allspice berries before serving.
Serve the Lamb Stifado over a bed of rice, mashed potatoes, or crusty bread, and enjoy!
Nutrition Facts
Calories |
5595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 404.6 g | 519% | |
| Saturated Fat | 159.6 g | 798% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1204 mg | 401% | |
| Sodium | 4366 mg | 190% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 56.2 g | ||
| Protein | 315.4 g | 631% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 6414 mg | 136% | |
*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.
