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Lamb and Tomato Sauce, Greek Style

3 lb Lean lamb shoulder - bone in
3 tb Olive oil
2 c Chicken stock; fresh or canned
1 c Dry red wine
3 Garlic cloves; chopped fine
2 Onions; coarsely chopped
1 c Fresh parsley; chopped
1/4 ts Ground allspice
1/4 ts Ground cinnamon
1/2 ts Dried oregano
2 c Coarsely-chopped fresh tomatoes
Freshly-ground black pepper; to taste
Salt; to taste


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 saute the garlic and onions until clear. Add the remaining ingredients, except the final salt and pepper, and saute 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.



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