Lamb with potatoes and prunes, stewed in a pot
4 servings
30 minutes
Lamb with potatoes and prunes, stewed in a pot, is an exquisite dish of Greek cuisine that embodies the richness of flavors and aromas. Tender pieces of lamb soaked in the sweetness of prunes and the tenderness of potatoes reveal the depth of traditional Mediterranean recipes. This cooking method allows the meat to become incredibly juicy while the ingredients harmoniously blend together, creating a rich and warm taste. Prunes add a light fruity sweetness that beautifully complements the spicy notes of garlic and fragrant pepper. The dish is perfect for cozy family dinners or festive gatherings, especially when paired with aromatic herbs and fresh bread.
1
Wash the lamb, dry it.
- Lamb on the bone: 900 g
2
Separate the meat from the bones and trim off excess fat; some fat can be left.
- Lamb on the bone: 900 g
3
Put the bones in a pot, fill it with cold water, and bring the water to a boil.
- Lamb on the bone: 900 g
4
When the water boils, remove the foam, add a few peppercorns and a bay leaf, cover with a lid, and simmer for 40 minutes. At the end of cooking, salt the broth.
- Lamb on the bone: 900 g
5
Cut the meat into cubes.
- Lamb on the bone: 900 g
6
Peel the onion and slice it into quarter rings.
- Onion: 2 heads
7
Peel and chop the garlic.
- Garlic: 4 cloves
8
Wash the potatoes, peel them, wash again, and cut into medium cubes.
- Potato: 6 g
9
Wash the prunes and cut them in half.
- Prunes: 12 pieces
10
In a well-heated pan with a little oil, fry the pieces of meat until golden brown. Remove the fried meat from the pan.
- Lamb on the bone: 900 g
11
Add a little oil to the pan, add the onion, sprinkle with a bit of salt, and fry until soft.
- Onion: 2 heads
12
Place the prepared ingredients in ceramic pots.
- Lamb on the bone: 900 g
- Potato: 6 g
- Garlic: 4 cloves
- Prunes: 12 pieces
- Onion: 2 heads
13
Place meat at the bottom of the pots, add a little salt and pepper. Layer potatoes on top of the meat, sprinkle with garlic, and add a bit of salt and pepper. Then add prunes and onion. Sprinkle with a little pepper, and salt if needed. Pour lamb broth into the pots, filling to the shoulders.
- Lamb on the bone: 900 g
- Potato: 6 g
- Garlic: 4 cloves
- Prunes: 12 pieces
- Onion: 2 heads
- Green: to taste
14
Close the pots with lids, place them in a cold oven. Cook for 2 hours at 180°C. The longer you stew the lamb, the softer it will be.
15
Carefully remove the pots from the oven and let them sit for 10-15 minutes.
16
When serving, sprinkle with cilantro or parsley (optionally, can be sprinkled with fresh chopped garlic).
- Green: to taste