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Greek lamb stew
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| Artist: |
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| Categories: |
Eastern European, Entrees, Ethnic, Greek, Lamb & Mutton, Meats, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | All-purpose flour | | | Salt | | | Black pepper | | 3
| lbs | Lamb, cut into 2" cubes | | 1/4
| cup | Olive oil | | 1
| | Bay leaf | | 1/4
| tsp | Ground thyme | | 1/4
| tsp | Dried rosemary | | 1
| | Cl Garlic | | 2
| cup | Chicken stock | | 1
| cup | White wine | | 1
| can | Tomato sauce | | 2
| | Small white onions, blanched | | 1/2
| cup | Black olives, pitted |
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Procedures:
| 1 | Recipe by: elizabeth powell preparation time: 2:30 season flour with salt and pepper and dredge lamb cubes in it. | | 2 | Heat olive oil in large soup kettle over medium high heat. | | 3 | Brown lamb cubes in oil. | | 4 | Sprinkle herbs and garlic over lamb and add stock, wine, and tomato sauce. | | 5 | Season with additional salt and pepper to taste. | | 6 | Simmer over medium heat for 1-?hours. | | 7 | Add blanched onions and olives. | | 8 | Simmer ?hour longer |
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