Greek Lamb Stew

Arni Yahni

Basic Greek Stew

Ingredients

Directions

2 pounds boneless lamb, cubed 2 medium onions, chopped 3 tablespoons butter 1 garlic clove, minced 1 tablespoon chopped parsley salt and pepper 1 can tomato paste (6 ounce) 1 cup white wine

Melt butter in stew pan or dutch oven; add meat, onion, garlic, parsely, salt and pepper; brown over medium fire, stirring constantly. The gentle braising of the meat is the secret to success with this recipe. When all of the ingredients are delicately browned, add tomato paste diluted in 2 cups water; add wine; stir; lower fire and simmer for about 1½ hours. This lamb stew is the basis for a wide variety of combinations with fresh vegetables in season, as described below.

Lamb Stew with Cauliflower - Arni Yahni me Kounopidi Fresko

Ingredients	Directions
Greek lamb stew 2 medium cauliflowers 2 tablespoons butter	Wash cauliflower, cut into flowerlets, brown gently on all sides in butter, drain on paper, and add to stew. Simmer until cauliflower is tender.

Lamb Stew with Potatoes - Arni Yahni me Patates

Ingredients	Directions
Greek lamb stew 12 small potatoes butter chopped parsley	Wash and peel the potatoes, brown them lightly in butter, and add to stew. Simmer until the potatoes are tender and sprinkle with the chopped parsley before serving.

Lamb Stew with Artichokes - Arni Yahni me Anginares

Ingredients	Directions
Greek lamb stew lemon butter pinch of dill 4-6 artichokes or 2 boxes frozen artichoke hearts	If fresh artichokes are available, remove the outer leaves and cut in half, removing thistles with a spoon. Rub artichoke halves well with lemon; brown gently in butter and sprinkle with dill; add to stew. Simmer until the artichokes are tender.

Lamb Stew with String Beans - Arni Yahni me Freska Fassoulakia

Ingredients	Directions
Greek lamb stew with changes as noted below 2 pounds string beans 1 can whole tomatoes (28 ounces)	In preparing the lamb stew, substitute 1 can of whole tomatoes for the tomato paste. Clean the beans and break them in half, or cut them french style. Parboil beans for 20 minutes, drain them (reserving cooking water to add to stew as needed). Add beans to stew and simmer until beans are tender.

Lamb Stew with Okra - Arni Yahni me Bamyes

Ingredients	Directions
Greek lamb stew 2 pounds okra, fresh or frozen juice of one lemon	If fresh okra is available, wash them and cut off the tops; for frozen okra, thaw. Squeeze lemon juice over the okra; add to stew, being careful not to break okra by stirring; simmer until okra is tender.

Lamb Stew with Zucchini - Arni Yahni me Kolokithia

Ingredients	Directions
Greek lamb stew 2-3 pounds amll zucchini 2 tablespoons butter	Wash zucchini and cut in half. In a skillet, gently brown the zucchini in butter on all sides; remove from pan and drain on paper. Add zucchini to stew and simmer until the zucchini is tender.

Lamb Stew with Peas - Arni Yahni me Bizelia

Ingredients	Directions
Greek lamb stew with changes as noted below 1 can whole tomatoes (28 ounce) 3 packages frozen peas, thawed crushed or dried mint	Substitute whole tomatoes for tomato paste in preparing the basic stew. When meat is tender, add the peas and simmer for 15-20 minutes. Serve with a dash of mint sprinkled over the peas.

Return to Sheep's Creek Farm Lamb Recipes page.