Lamb Stifado | Leisure

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Lamb Stifado

An update on a classic, hearty meal using South Downs Lamb.

Ingredients

Serves 4

700g shoulder of lamb, cut into large chunks
Plain flour for dusting
4 tbsp of olive oil
250g small shallots or pickling onions, peeled and kept whole
3 garlic cloves, finely chopped
150ml red wine
60ml red wine vinegar
500g passata
1 cinnamon stick
1 tbsp honey

TO SERVE

Parsley, finely chopped
Greek yogurt
Green beans with toasted flaked almonds

Method

Dust the lamb with flour and season well with salt and pepper. Heat 2 tablespoons of oil in a large saucepan or casserole dish over a medium heat. Cook the lamb in batches until browned all over. Remove from the pan and set aside.
Heat the remaining olive oil in the same pan and add the onions, turning frequently until they begin to soften. Add the garlic, wine, vinegar, honey, passata, cinnamon stick, rosemary and lamb, and season.
Bring to the boil then turn down the heat, cover with a lid and simmer for 2-2.5 hours, turning occasionally until the meat and onions are tender. Add a little water during cooking if the sauce begins to dry out too much.
Scatter with the parsley and serve with Greek yoghurt and steamed green beans topped with toasted flaked almonds.

With one of our range cookers you can roast lamb to perfection.