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Greek Lamb Stifado

(0)
1 Hrs 45 Min
 
portions
6 %

Carbs

6 %

Fats

6 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 3113 g
Energy 411 kJ / 99 kcal 12791 kJ / 3061 kcal
Sat. fat 3 g 64 g
Unsat. fat 3 g 82 g
Fibre 1 g 18 g
Salt 466 mg 14496 mg
Units:
 
  • 600 g
    Lamb - Cubes
  • 400 g
    Tomato
  • 350 ml
    Greek Yogurt
  • 301 ml
    wine, table, Red
  • 250 g
    Shallot
  • 33 ml
    Olive oil
  • 20 g
    Tomatoes - pureed, canned
  • 20 g
    Garlic
  • 20 ml
    Red wine vinegar
  • 20 g
    Brown caster sugar
  • 15 g
    Parsley
  • 15 g
    Salt
  • 15 g
    Soup, beef broth, cubed, dry
  • 5 g
    Cinnamon
  • 2 g
    Bay leaf dry
  • 1 g
    Clove
  • 1 kg
    Asian Rice
  • 50 g
    Honey & Mustard Dressing
  • 3.1 kg
    Total recipe weight

Equipment

1 x Cast iron casserole , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Turners , 1 x Sauce pans , 1 x Sieve , 1 x Cups, Mugs & Saucers , 1 x Spoons
Method

Preparation time

15 Min

Cooking time

1 Hrs 30 Min

1

Heat the oven ( 180°C / 356°F)

2

Peal the small shallots, crush/peal & chop the garlic and dice the tomato into cubes of 1 cm

3

Put the cast iron casserole on medium to high heat with the olive oil. Stir-fry the shallots for 2-3 minutes

4

Add the lamb and stir-fry for a further 2 - 4 minutes until browned

5

Add the tomatoes, garlic, tomato purée, stock cube, red wine, wine vinegar, sugar, cinnamon stick, cloves and bay leaf.

6

Season with salt and pepper. Bring to a simmer. Then place the casserole in the oven for 90 minutes.

7

While the lamb is cooking prepare the Asian rice, chop the parsley and make the Honey-Mustard Dressing to go with the rocket salad

8

Wash the rocket salad and shake off the excess water, place in bowl ready to serve

9

Take the casserole out of the oven and stir through the yoghurt and parsley and serve with the rice and the salad

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