Aegean Lamb Stew Recipe
Aegean lamb stew is a spicy vegetable lamb stew. This oven cooked stew is prepared in a casserole and spiced with garlic, cinnamon and cloves for a heavy and full bodied flavor. Cooked to a desired doneness, it can be served with rice or spaghetti.
Ingredients
1 tablespoon vegetable oil
2 pounds lamb with bones for stew, cut into large pieces
1 large onion, sliced
2 cloves garlic, minced
1 can (28 ounces) tomatoes, undrained
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/2 teaspoon pepper sauce
1/4 teaspoon salt
Pinch ground cloves
6 new potatoes, cut into chunks
1 small eggplant, cut into 1-inch pieces
1 zucchini, cut into 3/4-inch pieces
Directions
Preheat oven to 350°F In large skillet heat oil over medium-high heat.
Add lamb, a few pieces at a time; brown on all sides.
Arrange lamb in 3-quart casserole.
Drain off all but 1 tablespoon fat from skillet; cook onion and garlic 5 minutes or until tender.
Add tomatoes; stir up bits from bottom of skillet.
Stir in cinnamon, turmeric, Tabasco sauce, salt and cloves.
Pour mixture over lamb.
Stir in potatoes.
Cover; bake 30 minutes.
Stir in egg plant and zucchini.
Cover; cook 45 minutes longer or until meat and vegetables are tender.
Add lamb, a few pieces at a time; brown on all sides.
Arrange lamb in 3-quart casserole.
Drain off all but 1 tablespoon fat from skillet; cook onion and garlic 5 minutes or until tender.
Add tomatoes; stir up bits from bottom of skillet.
Stir in cinnamon, turmeric, Tabasco sauce, salt and cloves.
Pour mixture over lamb.
Stir in potatoes.
Cover; bake 30 minutes.
Stir in egg plant and zucchini.
Cover; cook 45 minutes longer or until meat and vegetables are tender.
