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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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All the recipes I have seen for stifado have called for small, whole onions. This one did too, until I got my hands on it. When I first made it, I couldn't get small onions, and so I substituted regular cooking onions. When I was finally able to make it with the tiny onions, I was a little disappointed - I love the way the onion bits cook almost to a sauce, and are so sweet and mild. The smell of this stew is just amazing, and the flavour lives up to the promise of the aroma. Ingredients:
6 medium onions, peeled and coarsely chopped |
2 cloves garlic, crushed |
2 tablespoons olive oil |
1 lb boneless stewing lamb |
1 cup crushed tomatoes |
1 tablespoon tomato paste |
1/4 cup water |
2 -3 bay leaves |
1 inch cinnamon |
6 allspice berries |
3 whole cloves |
1 teaspoon cumin |
1/2 cup red wine |
1/4 cup red wine vinegar |
salt & pepper |
Directions:
1. Saute the onions and garlic in the olive oil until turning brown and soft.
2. Remove and set them aside.
3. Add the meat and brown well.
4. Add all the remaining ingredients, including the onions.
5. Add water to just cover.
6. Tightly cover the pot and simmer very slowly for 2 to 4 hours, stirring occasionally.
7. Like most stews, this is better reheated the next day.
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