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gluten_freethis recipe has been on my mind for a few days because I'm hankering for autumn (it's unseasonably warm where I am) and this is one of my favourite autumn/winter stews. the recipe comes from a cookbook I've since lost, I have a vague memory of it being labelled as a 'Greek lamb stew'.
lamb stew with cinnamon and garlic
(feeds 6 people or one hungry college student for 4 days)
2 tbsp flour (I use either maizena or gluten free flour or skip this entirely)
pepper
1kg lean lamb in cubes (I usually use beef because it tends to be easier to find than lamb)
2 tbsp olive oil
2 large onions, sliced
1 clove garlic, finely chopped or minced
3 dl strong red wine
2 tbsp red wine winegar
1 tin whole, peeled tomatoes
50g raisins (I usually leave this out as I don't like raisins)
1 tsp ground cinnamon
1 pinch sugar
1 bay leaf
salt and pepper
ground paprika for decoration
MY ADDITION: 3 large red snack/sweet peppers, sliced into medium long strips or 'circles'.
side: garlic yoghurt
1½ dl greek yoghurt or sour cream
2 cloves minced garlic
salt and pepper
1. put flour, pepper and meat into a plastic bag and shake so that the meat gets powdered with the flour. heat the oil in a large pan. add onion and garlic and sautee for 5 minutes, until the onions have become clear. add the meat and sautee for 5 minutes while stirring until the meat has browned.
2. add wine, vinegar and tomatoes and scrape the bottom of the pan. bring to the boil and add raisins, cinnamon, sugar and bay leaf. add salt and pepper to taste. if using, add the sweet peppers at this stage too.
3. put a lid on the pan and let the dish simmer for 2 hours or until the meat is melt-in-your-mouth tender.
4. while the dish simmers, make the garlic yoghurt: put the yoghurt into a little bowl, stir in the minced garlic and add salt and pepper to taste. put away in the fridge until later.
5. remove the bay leaf and serve the dish warm with a spoonful of garlic yoghurt and some ground paprika for decoration. serve the rest of the wine alongside the dish.
I LOVE this dish, it's so warm and delicious and tender. ♥ I was very sceptical about the cinnamon-red wine-garlic combo before I tried it, but it is so much better than I thought it would be. The first time I made this I nearly left the garlic out because cinnamon and garlic? together? but the way the flavours meld is gorgeous. I use proper drinking wine for this dish, and I usually select a fruity-round bodied one and avoid a tannin-heavy wine, and have a glass with my meal. ymmv on the type of wine you'd prefer to use.
lamb stew with cinnamon and garlic
(feeds 6 people or one hungry college student for 4 days)
2 tbsp flour (I use either maizena or gluten free flour or skip this entirely)
pepper
1kg lean lamb in cubes (I usually use beef because it tends to be easier to find than lamb)
2 tbsp olive oil
2 large onions, sliced
1 clove garlic, finely chopped or minced
3 dl strong red wine
2 tbsp red wine winegar
1 tin whole, peeled tomatoes
50g raisins (I usually leave this out as I don't like raisins)
1 tsp ground cinnamon
1 pinch sugar
1 bay leaf
salt and pepper
ground paprika for decoration
MY ADDITION: 3 large red snack/sweet peppers, sliced into medium long strips or 'circles'.
side: garlic yoghurt
1½ dl greek yoghurt or sour cream
2 cloves minced garlic
salt and pepper
1. put flour, pepper and meat into a plastic bag and shake so that the meat gets powdered with the flour. heat the oil in a large pan. add onion and garlic and sautee for 5 minutes, until the onions have become clear. add the meat and sautee for 5 minutes while stirring until the meat has browned.
2. add wine, vinegar and tomatoes and scrape the bottom of the pan. bring to the boil and add raisins, cinnamon, sugar and bay leaf. add salt and pepper to taste. if using, add the sweet peppers at this stage too.
3. put a lid on the pan and let the dish simmer for 2 hours or until the meat is melt-in-your-mouth tender.
4. while the dish simmers, make the garlic yoghurt: put the yoghurt into a little bowl, stir in the minced garlic and add salt and pepper to taste. put away in the fridge until later.
5. remove the bay leaf and serve the dish warm with a spoonful of garlic yoghurt and some ground paprika for decoration. serve the rest of the wine alongside the dish.
I LOVE this dish, it's so warm and delicious and tender. ♥ I was very sceptical about the cinnamon-red wine-garlic combo before I tried it, but it is so much better than I thought it would be. The first time I made this I nearly left the garlic out because cinnamon and garlic? together? but the way the flavours meld is gorgeous. I use proper drinking wine for this dish, and I usually select a fruity-round bodied one and avoid a tannin-heavy wine, and have a glass with my meal. ymmv on the type of wine you'd prefer to use.
no subject
Date: 2023-10-03 12:31 am (UTC)no subject
Date: 2023-10-03 07:30 pm (UTC)no subject
Date: 2023-10-03 03:09 am (UTC)no subject
Date: 2023-10-03 07:30 pm (UTC)no subject
Date: 2023-10-05 06:33 pm (UTC)https://rhi.dreamwidth.org/1062342.html If you make it, I hope you enjoy!
no subject
Date: 2023-10-06 11:19 pm (UTC)no subject
Date: 2023-10-08 03:12 am (UTC)But thank you for the recipe link!
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Date: 2023-10-03 03:49 pm (UTC)The cinnamon-garlic-raisins reminds me of a lamb tagine I loved at a restaurant now closed.
no subject
Date: 2023-10-03 07:26 pm (UTC)no subject
Date: 2023-10-04 12:56 am (UTC)Modifications: I more or less halved the recipe based on what proportions the lamb stew meat came in.
*I used a 14oz can of fire-roasted tomatoes
*some tempranillo that I wasn't crazy about but that was still drinkable
*a FuckTon of garlic as that was what I had
*no bay leaf
*no raisins
*a little smoked paprika
Thanks for the recipe!
no subject
Date: 2023-10-04 06:22 pm (UTC)