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Lamb Stew, Greek (M)
Source: Elizabeth Powell
Serves: 6

1/4 cup all-purpose flour
Black pepper
3 pounds lamb, cut into 2" cubes
1/4 cup olive oil
1 bay leaf
1/4 teaspoon ground thyme
1/4 teaspoon dried rosemary
1 clove garlic
2 cups chicken stock
1 cup white wine
1 can tomato sauce
2 small white onions, blanched
1/2 cup black olives, pitted

Season flour with salt and pepper and dredge lamb cubes in it.

Heat olive oil in large soup kettle over medium high heat. Brown lamb cubes in oil.

Sprinkle herbs and garlic over lamb and add stock, wine, and tomato sauce. Season with additional salt and pepper to taste. Simmer over medium heat for 1-1/2 hours.

Add blanched onions and olives. Simmer 1/2 hour longer.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A