Lamb Stifado

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Try this Greek lamb stifado for Easter or any occasion. Tender lamb and shallots simmer in a rich sauce with red wine, vinegar, cinnamon, and cloves.

Prep Time30

Cook Time2 15

Course: Main Course

Cuisine: Greek

Servings: servings

Calories: 396kcal

Author: Adina

Equipment

Large Dutch oven or another heavy-bottomed pan
Large, flat bowl
Slotted spoon

Ingredients

Lamb and marinade ingredients:

3 - 3½ lbs lamb shoulder Notes 1, 2
1 teaspoon fine sea salt
½ teaspoon ground black pepper
5 garlic cloves grated
1 ½ cups dry red wine
¼ cup red wine vinegar
1 thin cinnamon stick
4 bay leaves
5 whole cloves
6 allspice berries
10 peppercorns

Stifado ingredients:

1 lb small shallots Note 3
2-3 tablespoons olive oil divided
2 teaspoons oregano Greek oregano, if available
1 ½ teaspoons granulated sugar
1 teaspoon sweet paprika powder
1 ½ tablespoons tomato paste
1 can chopped tomatoes 14 oz/ 400 g

US - EU

Instructions

Marinate the lamb:

Prepare the lamb: Remove the fat cap and silver skin from the lamb shoulder, then cut the meat into chunks about 1.6 - 2 inches/ 4 - 5 cm in size. Place the pieces in a bowl and mix them with salt, pepper, and grated garlic.
3 - 3½ lbs lamb shoulder + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper + 5 garlic cloves grated
Marinate: Add wine, vinegar, and all the spices needed for the marinade: cinnamon, bay leaves, cloves, allspice, and peppercorns. Cover the bowl with cling film and marinate in the refrigerator for 3 to 6 hours.
1 ½ cups dry red wine + ¼ cup red wine vinegar + 1 thin cinnamon stick + 4 bay leaves + 5 whole cloves + 6 allspice berries + 10 peppercorns

Make lamb stifado:

Shallots: Peel the shallots. Heat 1 tablespoon of oil in the pot, then add the shallots. Brown them evenly by shaking the pot occasionally to ensure they brown all over (2-4 minutes). Remove them from the pot.
1 lb small shallots
Pat the meat dry: While the shallots cook, remove the lamb from the marinade with a slotted spoon. Don’t discard the marinade; you will add it to the pot later. Place the lamb pieces on paper towels and dry them well.
Brown lamb: Add another tablespoon of oil to the pot and brown the lamb pieces in 2 or 3 batches, depending on the size of the pot – don’t overcrowd the pot, or the lamb will start stewing instead of browning. Brown the pieces for about 2 minutes per side. Add a bit more oil between the batches if necessary.
Return all the meat and the shallots to the pot. Add the reserved marinade, oregano, sugar, paprika, tomato paste, and chopped tomatoes. Stir to combine.
2 teaspoons oregano + 1 ½ teaspoons granulated sugar + 1 teaspoon sweet paprika powder + 1 ½ tablespoons tomato paste + 1 can chopped tomatoes
Simmer lamb stifado: Bring everything to a boil on medium-high heat. Turn the heat down and cover the pot, leaving a small crack open. Simmer gently on low heat until the meat is very tender. It usually takes me about 2 hours, but you should start checking a bit earlier (Note 4).
Serve: Adjusting the taste is usually not needed, but it’s a good idea to check. Add more salt and pepper if you feel it needs it. I recommend making lamb stifado one day in advance. Let the food cool completely, and refrigerate the covered pot until the next day. Reheat gently on the stovetop.

Notes

Lamb: You can make stifado with lamb leg as well. It’s leaner than lamb shoulder, so it might take a bit longer to become tender. Just cut it into smaller chunks for even cooking.
Meat amount: I had about 2.7 lbs/1.2 kg of meat left after removing the fat cap and the silver skin.
Onions: Traditionally, Greek pearl-like onions, called kokaria, are used. However, since they’re mostly unavailable, I use the smallest shallots I can find. I usually buy 2 or 3 bags and pick out only the smallest shallots for this dish, using the rest in everyday cooking.
Cooking time: Keep an eye on the meat as it cooks to make sure it stays tender without falling apart. The cooking time can vary depending on the meat’s quality, the size of the pieces, how long it was marinated, and the type of pot used.

Nutrition