March 30, 2026

Greek Lamb Stew

Serves:

Cooking Time:

< 90 min

Ingredients:

30ml canola oil 1kg stewing lamb salt & freshly ground black pepper to taste 1onion chopped 2garlic clove(s) crushed 125ml red wine 400g canned chopped peeled tomatoes 45ml tomato paste 500ml beef stock 30ml sugar 1cinnamon stick 2.5ml nutmeg 250ml pasta rice 250ml LANCEWOOD Sauce Delight® Pepper Sauce or Mushroom Sauce 125ml LANCEWOOD® White Cheddar grated

Method

Heat the oil in a large heavy based casserole.
Season the beef with salt and pepper to taste.
Fry in batches in the oil. Remove with a slotted spoon and set aside.
Fry the onion and garlic until soft and golden. Add the red wine and simmer for 5 minutes.
Return the meat to the casserole.
Add the tomatoes, tomato paste, beef stock, sugar, cinnamon and nutmeg.
Cover and simmer over low heat for about 2 hours or until the meat is tender.
Add the pasta rice to the pot and stir through.
Simmer over low heat until the pasta rice is soft.
Stir in the pepper sauce and heat through.
Top with a sprinkle of grated cheese. Serve with greek salad.