Lamb stifado recipe
This lamb stifado recipe is a classic Greek stew, perfect for cold winter nights. Lamb breast is slowly cooked in a rich red wine and tomato sauce until super tender, then scattered with feta and parsley for a fresh finish.
See method- Serves 6
- 10 mins to prepare and 3 hrs 20 mins to cook
- 555 calories / serving
Ingredients
- 2 tbsp olive oil
- 1.25kg lamb breast, diced
- 2 tbsp caster sugar
- 50ml (2fl oz) red wine vinegar
- 50ml red wine vinegar
- 18 shallots, peeled
- 2 garlic cloves
- 200ml red wine
- 500ml chicken stock
- 400g tin chopped tomatoes
- 1 bay leaf
- 2 tsp oregano
- 1 cinnamon stick
- 2 tbsp parsley, chopped
- 100g feta, crumbled
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Shop ingredientsEach serving contains
- Energy
- 2320kJ 555.0kcal
- Fat
- 33g
- Saturates
- 14g
- Salt
- 1.2g
- Sugars
- 8g
of the Reference intake
Carbohydrate 8.2gProtein 51.5gFibre 2.8g
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- Preheat oven to gas 2, 150°C, fan 130°C.
- Add the oil to a large, heavy-based saucpean and place over a medium heat. Season the lamb with salt, pepper and the caster sugar. Add the lamb to the pan and brown on all sides. Set aside.
- Add the vinegar to deglaze the pan, then pour into a small bowl and set aside.
- Add the shallots to the pan and fry for 5-10 mins until soft. Return the meat to the pan with the deglazing liquid and all remaining ingredients, except the parsley and feta.
- Cover with a lid and cook on low for 3 hours. Serve with the feta and parsley sprinkled over.
- See more Greek recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
