Delicious and easy-to-make, Greek Lamb Stew makes a warming main dish. Serve with lots of flat Greek bread and some light red wine, such as Demestica.
4 fl. oz. olive oil
2 lb. lean lamb, cut into
2 lb. small new potatoes, scrubbed and halved
8 oz. small onions
14 oz. canned peeled tomatoes, drained and chopped
6 oz. tomato puree
6 fl. oz. dry red wine
2 tablespoons vinegar
1 teaspoons salt bay leaves
1 tablespoon lemon juice
3 oz. blanched almonds
6 oz. feta cheese
In a large, deep frying-pan, heat the olive oil over moderate heat. When the oil is hot, add the meat to the pan and, stirring and turning occasionally, cook for 5 minutes, or until the meat is lightly browned on all sides. With a slotted spoon, remove the meat from the pan and set it aside.
Add the potatoes and onions to the pan and, stirring and turning occasionally, cook the vegetables for 8 minutes, or until the onions are lightly browned.
Meanwhile, in a small saucepan bring the tomatoes, tomato puree, red wine, vinegar and salt to the boil, stirring frequently. Remove the pan from the heat and set the tomato sauce -aside.
When the onions are browned, return the meat to the frying-pan and stir in the tomato sauce. Add the bay leaves. Reduce the heat to low, cover and simmer the stew, stirring occasionally, for ½ hours, or until the lamb is tender.
Stir in the lemon juice and almonds and crumble the cheese on top of the stew. Cook the mixture for a further 5 to 8 minutes, or until the cheese has melted.
Remove the pan from the heat and transfer the stew to a warmed serving dish. Serve at once.