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Greek Lamb Stew

Mouth watering aromas from your kitchen and kudos from your company – and you weren’t stuck in the kitchen! Serve over rice and this stew is  great with crusty rolls and a green salad

  1. 3 lb. (1.5 kg) boneless lamb (leg or shoulder)
  2. 3 Tbsp. olive oil
  3. 4 medium onions, chopped
  4. 4 garlic cloves, minced
  5. 28 oz. (796 ml) can tomatoes
  6. 5 1/2 oz. (156 ml) can tomato paste
  7. 1 cup dry red wine
  8. 1/2 cup currants, rinsed in warm water
  9. 2 Tbsp. brown sugar
  10. 1 1/2 tsp. cumin
  11. 1 tsp. orange zest
  12. 2 bay leaves
  13. 3″ cinnamon stick
  14. 1/2 cup chopped fresh parsley
  15. 1-2 tsp. salt
  16. 1 tsp. freshly ground pepper
  1. Trim lamb and cut into bite-sized pieces. In a Dutch oven, brown lamb in 3 batches using 1 Tbsp. oil with each batch. Return lamb (and all those accumulated juices) to the pot. Add onions and garlic and cook covered until onions are softened. Puree tomatoes and add to pot. Add remaining ingredients and bring to boil. Reduce heat and simmer covered at least 1 hour. Discard bay leaves and cinnamon stick. Serves 8.
The Best of Bridge

This recipe is available in the book The Best of the Best and More.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Three.