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Category:meat    |
| INGREDIENTS |
- 1 1/2 kg lamb (shoulder part, cut in servings)
- 1 large onion, finely chopped
- 20 small onions, suitable for making stifado
- 1 wine glass red wine
- 1 glass ripe fresh tomatoes, finely chopped
- 1 glass tomato paste
- 1 tea cup olive oil
- 1 bay leaf
- 1 pinch cinnamon
- Salt
- Pepper
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| METHOD |
In a large saucepan heat the olive oil and saute the chopped onion, the small onions (do not chop them) and the lamb.
Let the meat take a rose colour. Pour salt and pepper, add the bay leaf and the cinnamon. Finish roasting by adding
the wine and let it evaporate by letting it boil for a while. Add the chopped tomatoes and the tomato paste. Add some
water and let cook for 1 hour in 150 C until the sauce thickens. Serve with fried potatoes. |
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