Lamb Stifado
If you’re fond of Greek Cuisine or comforting stews, this Lamb Stifado recipe will please you! Comforting, straightforward to prepare, and utterly delightful. Ideal for chilly winter nights.
Before you proceed, this isn’t a genuine Greek Recipe. I adore Greek Beef Stifado, and there are several lamb Stifado recipes available. However, I sought a more convenient alternative.
Most lamb Stifado recipes require large cuts of Lamb. They create a significant casserole or stew that serves as a fantastic substitute for Sunday dinners.
However, Lamb can be pricey. Thus, I have crafted a simpler, budget-friendly Stifado with 300g of diced Lamb.
It still boasts plenty of delightful Greek flavor, but it’s considerably more economical and suitable for families.
This is a budget-friendly Stifado recipe, and I am fond of it!
*This post may containaffiliate links to items I find beneficial while preparing this dish. As an Amazon Associate, I earn from eligible purchases.*
What is Stifado?
Stifado is a Greek specialty made with beef, small onions, and a luscious tomato sauce.
It’s slow-cooked to ensure the meat is tender and the sauce is rich.
Why I Adore This Simple Lamb Stifado
- While this lamb Stifado recipe draws inspiration from classic Greek Cuisine, it’s not an authentic Greek Stifado recipe. It tastes wonderful, yet it’s far more affordable, simpler, and family-friendly.
- It’s hearty, comforting, and perfect for cold weather.
- It has an amazing aroma and taste.
- It’s a straightforward stew that pairs well with your favorite veggies, potatoes, or bread. Traditionally, Stifado is accompanied by feta cheese, but if your family prefers fluffy mashed potatoes, that works too!
- We need all the comfort food recipes we can to get through winter!
- Greek dishes are consistently delicious. Some of my favorites.
Ingredients For Lamb Stifado
When I prepare my Greek Lamb Stew, I include:
Olive Oil– Extra Virgin Olive Oil is preferable if available. However, any cooking oil will suffice.
Diced Lamb– I’ve utilized 300g since that’s the common weight for diced Lamb in UK supermarkets. You can certainly use more, up to 600g would work nicely. If you opt for more than that, consider increasing other ingredients accordingly.
Salt and Pepper
Shallots
Garlic Puree– You may also use two cloves of crushed garlic. But I’m a bit of a cheat. If you choose fresh garlic, mix it in just after the shallots, and let it cook for a few minutes before adding any liquids.
Red Wine Vinegar
Rosemary– I used dried herbs for convenience.
Oregano
Cinnamon –If you don’t have cinnamon sticks, a sprinkle of ground cinnamon works, or you may omit it.
Ground Cloves
Tomato
Puree– Or Tomato Concentrate.
Crimson Wine
Laurel Leaves
Canned Tomatoes
Lamb Broth– You may opt for chicken if lamb broth is unavailable.
Sweetener– Any granulated sugar is suitable. I typically utilize granulated or caster.
Additional Requirements
I prepare my simple lamb Stifado in a cast iron Dutch Oven on the stovetop.
To be truthful, I often cook most dishes this way and recommend a large cast iron pot for anyone who frequently prepares hearty family meals.
I’ve included a link to a Le Creuset below for reference, as it’s a well-known brand. However, mine was sourced from Sainsbury’s at a much lower price, and it has served me well for over five years. It’s nearly used daily and remains in great condition.
If you don’t possess this type of pot, any heat-resistant dish or pan suitable for stovetop use will work.
Next, all you need is a cutting board and knife for chopping the onions, along with a spatula or spoon for stirring. It’s a single-pot meal with minimal effort!
Instructions for Making Greek Lamb Stifado – Step-by-Step Guide
Comprehensive, easy-to-follow directions and ingredient amounts are located in the recipe card at the conclusion of this post.
Step One
Heat a large heat-resistant dish or pan over medium heat on the stovetop.
Step Two
Incorporate the oil and heat for a minute or two.
Step Three
Introduce the lamb along with a generous pinch of salt and pepper.
Step Four
Fry for a few moments, stirring frequently until browned.
Step Five
Add the shallots and mix until they’re coated in oil.
Step Six
Incorporate the garlic puree and red wine vinegar. Mix thoroughly.
If you’re using fresh garlic cloves, crush and add them prior to the vinegar, cooking and stirring often for a few moments before adding the vinegar.
Step Seven
Mix in the oregano, rosemary, cloves, and tomato puree, then add the cinnamon stick.
Step Eight
Pour in the wine, mix thoroughly, scraping the bottom of the dish, and let it simmer for 3 minutes.
Step Nine
Introduce the chopped tomatoes, lamb broth, bay leaves, and sweetener.
Step Ten
Allow it to boil (you may cover it to expedite this process, but uncover it once it starts simmering). Lower the heat and let it simmer for 2 hours, stirring occasionally.
Step Eleven
Serve immediately.
Essential Tips
There are numerous tips in the instructions above, but the key points I believe are:
- Sear the meat. Don’t be tempted to skip this step!
- Cook gradually. The finest stews are prepared slowly until the meat is tender and the sauce is thick. It’ll be palatable in approximately 30 minutes, but it’s significantly better after 2 hours.
- A robust pot, like my Dutch Oven, is ideal if possible.
- Scrape the bottom while stirring. Nothing sticks much, but it’s worth the effort.
- Season according to your preference. I usually refrain from adding extra salt and freshly ground pepper after seasoning the lamb, but carefully taste before serving and adjust if required.
- Include additional water if needed. During a prolonged simmer, if your Stifado dries out at any point, mix in a cup of water.
- If the taste is too potent, add a cup of water and simmer a bit longer to thicken.
What to Pair with Lamb Stifado
When preparing lamb Stifado, I usually present it with a variety of options to satisfy everyone.
I might include a bowl of fluffy mashed potatoes, along with bowls of carrots and green beans, and a crunchy homemade loaf (truly, any opportunity!) and let my family serve themselves.
What is Traditionally Accompanied with Stifado?
Traditionally, Stifado is served with a heavy carbohydrate, such as orzo, pasta, rice, potatoes, or even fries.
Light accompaniments include Greek Salad and a sprinkle of feta on top.
Alterations
There are several variations you could consider when preparing this Greek Lamb Stew.
Additional Lamb
A cut of lamb shoulder, leg, or even shanks is often utilized to create Stifado. Feel free to do so here or use a larger pack of diced lamb. I aimed to create a dish that was more budget-friendly and easier for families to obtain.
Pearl Onions
Pearl onions, or baby onions in the UK, are frequently used in Greek Stifado.
However, I wanted this recipe to be highly accessible, and personally, I find shallots more commonly available.
If you prefer to utilize baby onions, peel them and add either alongside or in place of the shallots. Many individuals leave the root intact, but I wouldn’t recommend it as the kids might not like it!
Broth
I’ve utilized lamb broth, yet I’m aware that many only have beef or chicken on hand. Using chicken is perfectly acceptable.
Vegetables
The first time I prepared this recipe, my husband kept asking, ‘But what vegetables are you adding? Stew requires vegetables!’ He wouldn’t consider onion as a valid answer.
To be frank, we often include carrots. The kids are accustomed to a more traditional English stew, and incorporating carrots makes it more relatable. They can be added either large, peeled and sliced, or chantenay trimmed, combined with the broth and tomatoes.
An alternative could be introducing a tin of cherry tomatoes. My daughter particularly enjoys this variation!
Remaining Portions
Gently reheat leftover Stifado on the stovetop, simmering for 10-15 minutes until the lamb…
is steaming warm. Incorporate a cup of water if it’s excessively dry.
You may also warm it in the microwave.
Storage
When saving leftovers, transfer them from the cooking vessel to cool as rapidly as possible prior to covering or placing them in a sealed container in the refrigerator.
I don’t advise keeping it for more than a day or two.
Alternatively, you can freeze lamb Stifado.
Again, cool rapidly and seal. Freeze for a maximum of two months and defrost completely in the fridge before reheating as mentioned above.
FAQ
Yes, Stifado is a Greek beef stew.
Greek Stifado is traditionally crafted from beef, tomato sauce, small onions, herbs, and spices. This version is slightly different.
No, Stifado is not a spicy dish.
You can pair lamb Stifado with potatoes, pasta, rice, bread, salad, and feta.
Stifado refers to a Greek stew, the term doesn’t translate directly.
This Stifado simmers for two hours, providing ample time to thicken.
Yes, Stifado is a hearty and wholesome meal.
Other Recipes
If you appreciate this recipe for Greek Stifado with Lamb, you may also like:
Recipe Card
Lamb Stifado
Author Name
Lamb Stifado is a traditional, comforting stew with tender meat, soft onions, and a flavorful tomato sauce.
- 1 Tablespoon Olive Oil
- 300 g Chopped Lamb
- Pinch Salt and Pepper
- 400 g Shallots (Trimmed and peeled)
- 1 Teaspoon Garlic Puree (Alternatively, use 2 crushed garlic cloves)
- 1 Tablespoon Red Wine Vinegar
- 1 Teaspoon Dried Rosemary
- 1 Teaspoon Dried Oregano
- 1 Cinnamon Stick
- ½ Teaspoons Ground Cloves
- 1 Tablespoon Tomato Puree
- 150 ml Red Wine
- 2 Bay Leaves
- 400 g Canned Chopped Tomatoes
- 500 ml Lamb Stock
- 1 Tablespoon White Sugar
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Heat a large flameproof dish or skillet over medium heat on the stove.
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Introduce the oil and warm for a minute or two.
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Incorporate the lamb along with a generous pinch of salt and pepper.
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Cook for several minutes, stirring frequently until browned.
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Add the shallots and mix until they’re coated in oil.
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Incorporate the garlic puree and red wine vinegar. Mix thoroughly.
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Mix in the oregano, rosemary, cloves and tomato puree, and add the cinnamon stick.
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Add the wine, mix well, and let simmer for 3 minutes.
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Add the chopped tomatoes, lamb stock, bay leaves, and sugar.
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Bring to a boil, lower the heat, and simmer for 2 hours, stirring occasionally.
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Serve immediately.
- If using crushed garlic, add it after the shallots and allow it to cook for a few minutes before introducing additional ingredients.
- Add a cup of water if your stew appears too thick.
- Refer to the post above for more advice and tips.
Any nutritional information serves as a general reference only and may not be precise. The data is generated utilizing an online calculator and pertains to my ingredients. Please perform your own calculations if you seek exact details.
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