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Greek Lamb Stifado

Greek Lamb Stifado

Lamb, garlic, wine and tomatoes are combined in the slow cooker to make this classic Greek dish.

Ingredients
  • 800g - 1kg Lamb cubed
  • 500g Shallots
  • 1 Large Onion
  • 2 Tomatoes
  • 3 Garlic Cloves
  • 4 Cloves
  • 500ml Vegetable Stock
  • 3 tbsp. Olive oil
  • 1 Glass Red Wine
  • 2 tbsp. Red wine vinegar
  • 2 tbsp. Tomato puree
  • 2-3 Allspice Berries
  • ½ Cinnamon stick
  • 3 sprigs Rosemary
  • 1 tsp, Ground nutmeg
  • 4 Bay leaves
  • Salt and Black pepper to taste

Method

  1. In your Russell Hobbs Slow Cooker select the sear function and place the meat, oil, onions and garlic and leave until onions start to go soft (about 5 minutes). If you do not have a sear function use a pan
  2. Add the glass of red wine and 2 tablespoons of red wine vinegar, cover and leave for 5 minutes then, add your cinnamon, cloves, nutmeg, bay leaves, rosemary, tomato puree and salt and pepper to taste
  3. Keep stirring to let all your ingredients mix together. (At this point place the contents of the pan in the slow cooker)
  4. Add your chopped tomatoes, shallots and add the stock, give it a good stir and then place the lid on and then depending on when you want to eat either the high for 3- 4 hours or the slow for 7-8 hours
  5. Serve it with flat bread tzatziki and salad – or just rice – it’s very flexible