Greek Stifado - Delicious lamb stew with red wine and good tastes!
Slowcooking gives magical flavors and tender meat!
Ingredients
- 1 kg lamb
- 12 pcs dwarf onions
- 1 pcs onion
- 6 cloves garlic
- 1 tbsp olive oil
- 100 gram tomato purée
- 2 tsp sugar
- 4 dl red wine
- 1 can hermetic cherrytomatoes
- 3 dl water
- 3 pcs bay leaf
- 1 pcs cinnamon stick
- 1 tsp ground nutmeg
- 1 tbsp dried oregano
- salt and pepper
Stifado is a famous Greek dish made with beef, rabbit or lamb. Stifado in Greek means steam in Norwegian and should be enjoyed on low heat for a long time until the meat is completely tender and all the good flavors have entered the sauce. In the sauce, there is red wine, onion and spices that give the classic Greek taste. I think the dish is best with lamb and it is perfect now in the autumn when there is a lot of cheap and good lamb in the stores.
Step 1
Today I used a combination of bog and chops from lamb, but you can use several types of stew. Cut the meat into large pieces and season with plenty of salt and pepper. Find a pot or pan with high edges and add olive oil. Brown the meat on all sides and place the meat in a bowl. When you have browned the meat, brown the delicacy onions / shallots. Remove the shell and place in the same pan. Bake for a few minutes until the onion is golden and crust.
Step 2
Pour a little more olive oil into the pan and add the finely chopped onion and garlic. Let it fry for a few minutes until the onion has started to turn brown and become completely soft. Now add tomato puree and sugar. Bake for 2-3 minutes. This gives the tomato puree a better taste! Pour in the red wine, stir and cook for 3 minutes. Now put the meat and onion back in the pan. Pour on canned cherry tomatoes and water. Mix well.
Step 3
Add the bay leaves, oregano, grated nutmeg and 1 cinnamon stick. These spices give a wonderful taste of Greece. Mix together and turn down the heat so that only a small bubble comes now and then ... Put on a lid and let the dish simmer for 3 hours.
Step 4
For the last 30 minutes of the cooking time, I remove the lid. Taste the dish with salt and pepper. It is common to serve potato boats, salad or a good bread with this dish. Now all you have to do is enjoy a classic Greek Stifado. Good luck.
