Southeast D.C. Lamb Stifado

  • Yield:6 servings
  • Time:
    2 hrs, 8 mins show details
Tags: Mediterranean, main dish, dinner, braised

Ingredients

  • 3
    yellow onions, cut into thick slices
  • garlic, minced
  • 3 tablespoons
    olive oil
  • 2 pounds
    lamb shoulder, cut into 2-inch chunks
  • crushed tomatoes, 28 oz
  • 2 tablespoons
    tomato paste
  • 1 cup
    water
  • 3
    bay leaves
  • 1
    cinnamon stick
  • 1 teaspoon
    allspice berries, whole
  • 4
    whole cloves
  • 1 teaspoon
    ground cumin
  • ½ cup
    red wine
  • 2 tablespoons
    red wine vinegar
  • salt, to taste
  • black pepper, to taste
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Equipment

  • heavy pot
  • Dutch oven

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Preparation

  1. 8 mins

    Heat olive oil in your heaviest pot over medium heat. Cook those onions and garlic until they're golden brown and sweet, about 8 minutes. Pull them out and set aside.

  2. Same pot, turn heat to medium-high. Brown the lamb chunks on all sides. Don't crowd them - work in batches if you need to. (Get a real sear on this meat. That's where the flavor comes from.)

  3. Add the onions back to the pot with the lamb. Stir in crushed tomatoes, tomato paste, bay leaves, cinnamon stick, allspice, cloves, cumin, red wine, and vinegar.

  4. Pour in enough water to just cover everything. Season with salt and pepper. Bring to a simmer.

  5. 2 hrs

    Cover tight and drop heat to low. Let this cook slow and steady for 2 to 3 hours, stirring every 30 minutes. Lamb should be fall-apart tender.

  6. Taste and adjust seasoning. Pull out the cinnamon stick and bay leaves before serving.

Notes

This is one of those stews that tastes even better tomorrow. Make it on Sunday, eat it Monday.

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