Lamb And Tomato Sauce - Greek Style

Course : Greek
Serves: 6
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3 pounds lean lamb shoulder - bone in
3 tablespoons olive oil
2 cups chicken stock -- fresh or canned
1 cup dry red wine
3 cloves garlic -- chopped fine
2 medium Onions -- coarsely chopped
1 cup fresh parsley -- chopped
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon dried oregano
2 cups coarsely-chopped fresh tomatoes
1 teaspoon freshly-ground black pepper -- to taste
1 teaspoon salt -- to taste

Preparation / Directions:

Cut the lamb into serving sized pieces. Heat a large frying pan and add the olive oil. Brown the cut-up pieces of lamb in two batches, on both sides. Season to taste with the salt and pepper. Place the meat in a 6-quart casserole along with the broth and wine, leaving the oil in the frying pan. Reheat the frying pan and sauté the garlic and onions until clear. Add the remaining ingredients, except the final salt and pepper, and sauté just until the tomatoes cook down a bit. Add this mixture to the casserole, along with salt and pepper to taste. Bring to a simmer, cover, and cook until the meat is very tender, about 1 1/2 hours. Comments: Lamb was raised in Greece from prehistoric times and remains the favorite meat of its people. The Greeks still have their own ancient traditions of eating lamb. This is a very common way of serving the favorite meat of Greece. Since it uses tomato we can assume the recipe is rather recent, only about 400 years old.

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