Lamb Stifado with Shallots and Red Wine
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Ingredients
- 700 g diced lamb shoulder
- 300 g shallots
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 150 ml red wine
- 0.5 tsp ground allspice
- 2 bay leaves
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 614 kcal
- Protein
- 33 g
- Carbohydrate
- 16.4 g
- of which sugars
- 9.4 g
- Fat
- 43.7 g
- of which saturates
- 16.4 g
- Fibre
- 3.5 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel the shallots and crush the garlic.
- 2
Heat the olive oil in a large flameproof casserole and brown the lamb in batches over a high heat, then set aside.
- 3
Add the shallots to the pan and cook for 5 minutes, then stir in the garlic and ground allspice for 1 minute.
- 4
Return the lamb to the pan with the tinned chopped tomatoes, red wine and bay leaves. Season well and bring to a simmer.
- 5
Cover and cook gently for 65 minutes, stirring occasionally, until the lamb is completely tender.
- 6
Uncover for the last 10 minutes to thicken the sauce, then remove the bay leaves before serving.
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