Stewed Lamb
4 servings
255 minutes
Slow-cooked lamb is a fragrant dish of Greek cuisine that embodies the age-old traditions of Mediterranean culinary art. Slow cooking at low temperatures makes the meat tender and juicy, allowing it to absorb a rich bouquet of spices and sauce. Garam masala and nutmeg add warm, spicy notes, while cumin highlights the depth of flavor. The dish pairs perfectly with mashed potatoes, creating a harmony of textures and aromas. Slow-cooked lamb is not just food; it's a gastronomic journey that awakens the senses and transports you to the atmosphere of Greek taverns where time flows leisurely and dishes are prepared with love and patience.
1
Preheat the oven to 150 degrees.
2
Heat oil in a pan and fry the meat for 5 minutes until golden brown. Transfer from the pan. Add chopped onion and garlic and cook over medium heat for 3 minutes until soft. Add nutmeg husk and garam masala and cook for 30 seconds.
- Olive oil: 2 tablespoons
- Lamb fillet: 8 pieces
- Onion: 1 head
- Garlic: 2 cloves
- Ground mace: 1.5 teaspoon
- Garam masala: 2 teaspoons
3
Return the meat to the pan and add the sauce and broth, bring to a boil. Cover with a lid or foil.
- Spaghetti sauce: 500 g
- Beef stock: 375 ml
4
Place in the oven for 4 hours, turning twice. Serve sprinkled with cumin and mashed potatoes.
- Caraway: 1 tablespoon