Lamb Stifado


By The Graphic Foodie

This is a warming, hearty meal using South Downs Lamb from Bramptons Butchers. The best thing? Ingredients can all be added to one pan and left to cook. The dish is lightened up at the end with the addition of green beans and a generous dollop of Greek yoghurt.

Ingredients

Serves 4

  • 700g shoulder of lamb, cut into large chunks
  • Plain flour for dusting
  • 4 tbsp of olive oil
  • 250g small shallots or pickling onions, peeled and kept whole
  • 3 garlic cloves, finely chopped
  • 150ml red wine
  • 60ml red wine vinegar
  • 500g passata
  • 1 cinnamon stick
  • 1 tbsp honey
  • TO SERVE

  • Parsley, finely chopped
  • Greek yogurt
  • Green beans with toasted flaked almonds

Method

1. Dust the lamb with flour and season well with salt and pepper. Heat 2 tablespoons of oil in a large saucepan or casserole dish over a medium heat. Cook the lamb in batches until browned all over. Remove from the pan and set aside.

2. Heat the remaining olive oil in the same pan and add the onions, turning frequently until they begin to soften. Add the garlic, wine, vinegar, honey, passata, cinnamon stick, rosemary and lamb, and season.

3. Bring to the boil then turn down the heat, cover with a lid and simmer for 2-2.5 hours, turning occasionally until the meat and onions are tender. Add a little water during cooking if the sauce begins to dry out too much.

4. Scatter with the parsley and serve with Greek yoghurt and steamed green beans topped with toasted flaked almonds.

With one of our 90cm range cookers you can roast lamb to perfection.

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