| Greek Lamb Stew | Category: beef/Soup/stew | Get More Recipes |
| Serves: 6 |
Preparation Time: |
Cooking Time: 2 1/2 hrs. |
| Description: Try this one with green rather than black olives. The flavor will make a difference. | ||
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| Ingredients | Amount | Variations |
| Lamb, cut into 2 inch cubes | 3 lb.s | |
| all purpose flour | 1/4 cups | |
| olive oil | 1/4 cup | |
| bay leaf | 1 | Ground Bay Leaves |
| garlic, chopped | 1 clove | RC Roasted Garlic Base |
| white wine | 1 cup | |
| water | 2 cups | |
| Lamb Base | 2 tsp. | RC Beef, Veal, or Pork Base |
| tomato sauce | 1 cn (10 oz) | |
| small white onions, blanced | 2 | |
| black olives, pitted | 1/2 cup | green, pited |
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Directions: Heat olive oil in large soup kettle over medium high heat. Brown lamb cubes in oil. Sprinkle herbs and garlic over lamb and add water, Redibase, wine, and tomato sauce. Season with additional salt & pepper to taste. Simmer over medium heat for 1 1/2 hours. Add blanched onions and olives. Simmer 1/2 hour longer. Test for doneness and remove bay leaf. Serve.
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