SIZZLING SUMMER
The sizzling months of summer are here!
The days are scorching and the evenings are balmy.
The sizzling months of summer are here!
The days are scorching and the evenings are balmy.
The restaurant is in full swing with the air filled with the delicious Mediterranean aromas of char-grilled lamb chops & the sweet fresh smells of succulent watermelon.
Flavours to make your mouth water……
Here by request is our recipe for Lamb Stiffado.
LAMB STIFFADO
You will need :
1 kilo of fresh lamb
1 ½ kilo of baby onions (peeled)
150ml of white wine (or if you have it retsina)
150ml of olive oil
450ml water
1 vegetable stock cube
250gr sieved tomato sauce
2-3 dried pimento/all spice
2 teaspoons cumin
1 cinnamon stick
3 bay leaves
3 small sprigs of rosemary
1 teaspoon black pepper
½ teaspoon salt
4 cloves of garlic chopped
Once you have selected all your ingredients together you are ready to cook!
1. Wash & cut the lamb in to chunks (approx 3-4cm square)
2. Place lamb into a large pot and stir in the oil.
3. Add garlic, wine, tomato sauce & water.
4. Boil over medium heat for 30 minutes.
5. Add:- onions, all spice, cumin, cinnamon stick, bay leaves, sprigs of rosemary, black pepper, vegetable stock cube & salt.
6. Stir well
7. Cook over low heat for 1 hour.
8. Check your meat is soft. (if not cook for a further 15-30mins).
And that’s it! Easy!
Serve with either chips & salad or oven roasted potatos (see recipe in earlier blog) and garden peas.
Let me know when are successful re-creating our most famous lamb stiffado.
Kali orexi
