Lamb Stifado with Kritharaki
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 4 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg lamb (shoulder)
- 500 g onion (s), small
- 6 tablespoon olive oil
- 0.25 liter ¼ red wine
- 2 cloves garlic)
- 3 bay leaves
- 2 sticks cinnamon
- 3 carnation (s)
- 400 ml lamb stock
- 6 tablespoon olive oil
- 2 tablespoon tomato paste or -3 fresh, peeled, pitted, chopped tomatoes
- 1 tablespoon vinegar
- 0.5 teaspoon ½ thyme
- 0.5 teaspoon ½ cinnamon
- salt and pepper
- 400 g noodles (Greek Kritharaki)
- olive oil
- salt
Print Recipe
Pin Recipe Instructions
- Rinse the lamb well, pat dry carefully. Carefully cut off the fat and cut the meat into bite-sized, not too large pieces.
- Mix the wine with the olive oil, cinnamon sticks, bay leaves and cloves to form a marinade. Peel and finely chop garlic and add to the marinade, marinate the meat in it for at least three hours (better overnight)
- Then drain the marinated meat, collect the marinade, fish out the spices and set aside. Heat the olive oil in a roasting pan and sear the meat on all sides, deglaze with the lamb stock and the marinade, add the spices from the marinade as well as tomato paste and vinegar, and let simmer for 1 hour with the lid closed on the lowest possible heat. After half an hour, add half a teaspoon of cinnamon powder.
- Peel the small onions and stir in after 1 hour, let simmer again for at least 45 minutes, the onions should stay whole and become very soft. Now mix in the thyme as well.
- Then put the kritharaki in boiling salted water with olive oil and cook for about 12-14 minutes, pour off the water and rinse the noodles briefly.
- Season the stifado with salt and pepper - done.
- Put the kritharaki together with the ragout in large pasta plates and serve.
- Of course, rice or potatoes go well with this, as well as okra or green beans as vegetables.
- I got the recipe from Miranda, a young woman who ran a hotel together with her husband in a small Greek village and cooked for her guests herself. At first, Jakobus and Miranda`s hotel was the only one Of course there are different ways to make stifado, Miranda always said, but with lamb (Greek arní or arnáki) the taste of the meat goes best with that Cinnamon. In the Greek restaurants in Germany, Stifado is usually - like everything else - very salty and in my opinion that spoils everything. You should be very careful with the salt here and also not salt the marinade at all. - Okra are a green bean-like tasting vegetable that looks like small chilli peppers and is often used in Greek cuisine.
- The Kritharaki are also found in Italy, where they are called Rissoni.
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