Greek Lamb Stew
A hearty, traditional Greek stew made with tender lamb and a rich, flavorful broth. Perfect for a cold winter's night.
Ingredients
- ●1 1/2 pounds lamb shoulder
- ●1 large onion
- ●4 medium carrots
- ●2 large potatoes
- ●2 cups tomatoes
- ●2 tablespoons olive oil
- ●2 tablespoons lemon juice
- ●1 teaspoon oregano
- ●1 teaspoon thyme
- ●to taste salt and pepper
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Add the lamb and cook until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set it aside.
- 4
Add the onion to the pot and cook until softened, about 5 minutes.
- 5
Add the carrots and potatoes to the pot and cook for 5 minutes.
- 6
Add the tomatoes, oregano, thyme, salt, and pepper to the pot.
- 7
Stir to combine, then add the lamb back to the pot.
- 8
Bring the stew to a boil, then cover the pot and transfer it to the oven.
- 9
Bake the stew at 300°F (150°C) for 2 1/2 hours, or until the lamb is tender.
- 10
Remove the pot from the oven and stir in the lemon juice.
- 11
Serve the stew hot, garnished with fresh herbs if desired.
- 12
Let the stew rest for 10 minutes before serving.