All the spices and herbs are blended for you and are ready to add to this classic
Greek dish of Lamb Stifado or Lamb Stew. Succulent lamb in a rich tomato
sauce with tiny pearl onions served with buttery orzo.
1-1.5kg lamb, bone in, cut in large portions
Salt and pepper
4-5 tbsp extra virgin olive oil, divided
6 pearl onions or shallots, peeled
2–3 cloves garlic, chopped
2 tbsp Spice Fusion Greek Seasoning
1 tbsp sugar
2 tbsp tomato paste
400g can diced tomatoes
6 tbsp white wine vinegar
800ml-900ml water (3-4 cups)
Heat 3 -4 tbsp oil in a Dutch oven and fry the lamb in batches until browned all
over. Do not overcrowd the pan. Remove with a slotted spoon, cover and
set aside.
If necessary, add a little more oil to pan and gently sauté onions until softened.
Add garlic, Greek Seasoning, sugar and tomato paste and stir for a minute.
Pour in the vinegar to deglaze the pan, cook for 5 minutes, then add the
tomatoes and water and stir before returning the lamb.
Bring to a simmer, turn heat down to low, cover with a lid, and cook until meat is
tender (1½-2 hours). Stir occasionally and add more (hot) water if necessary.
Serve with orzo pasta and sprinkle with chopped parsley.
