This meat pie is a tradition in Quebec, where it is often served on Christmas Eve. It is rich and dense. All it needs is a green salad and your favorite chutney or relish.
Greek Lamb Stew
2015-10-28 15:19:52
Print
Ingredients
- 3 lb. (1.5 kg) boneless lamb (leg or shoulder)
- 3 Tbsp. olive oil
- 4 medium onions, chopped
- 4 garlic cloves, minced
- 28 oz. (796 ml) can tomatoes
- 5 1/2 oz. (156 ml) can tomato paste
- 1 cup dry red wine
- 1/2 cup currants, rinsed in warm water
- 2 Tbsp. brown sugar
- 1 1/2 tsp. cumin
- 1 tsp. orange zest
- 2 bay leaves
- 3″ cinnamon stick
- 1/2 cup chopped fresh parsley
- 1-2 tsp. salt
- 1 tsp. freshly ground pepper
- Book Reference – The Best of the Best – Vol. 1(Page: 219), That’s Trump (Page: 159)
Instructions
- Trim lamb and cut into bite-sized pieces. In a Dutch oven, brown lamb in 3 batches using 1 Tbsp. oil with each batch. Return lamb (and all those accumulated juices) to the pot. Add onions and garlic and cook covered until onions are softened. Puree tomatoes and add to pot. Add remaining ingredients and bring to boil. Reduce heat and simmer covered at least 1 hour. Discard bay leaves and cinnamon stick. Serves 8.
Notes
- Book Reference – The Best of the Best – Vol. 1(Page: 219), That’s Trump (Page: 159)
http://www.fotosuite.com/
