A recipe from the Good Food collection.
Ingredients
60 ml (2 fl oz/1/4 cup) olive oil, plus extra for pan-frying, if necessary
600 g (1 lb 5 oz) pickling onions, peeled
1.8 kg (4 lb) boneless lamb shoulder or leg, trimmed and cut into 2 cm (3/4 inch) chunks
4 garlic cloves, chopped
2 rosemary sprigs
1 tablespoon dried oregano
560 ml (19 1/4 fl oz/2 1/4 cups) red wine
375 ml (13 fl oz/1 1/2 cups) chicken stock
2 cinnamon sticks
2 bay leaves
2 tablespoons red wine vinegar
2 1/2 tablespoons tomato paste (concentrated purée)
2 × 400 g (14 oz) tins chopped tomatoes
35 g (1 1/4 oz/1/4 cup) currants
crumbled feta, to serve
crusty bread, to serve
Method
1. Heat the olive oil in a heavy-based saucepan over medium–low heat. Add the onions and sauté for 5–10 minutes, or until lightly browned. Remove to a plate using a slotted spoon and set aside.
2. Increase the heat to medium. Add the lamb to the pan and cook in batches for 3–5 minutes on each side, or until well browned, adding a little extra oil if necessary. Remove to a plate, reserving any pan juices.
3. Return all the meat, onions and any juices to the pan. Stir in the garlic, rosemary sprigs, oregano, wine, stock, cinnamon sticks, bay leaves, vinegar, tomato paste and tomatoes, then bring to a simmer. Season well with sea salt and freshly ground black pepper, then reduce the heat to low. Cover and cook for 1 hour, stirring occasionally.
4. Stir in the currants and cook for a further 15 minutes, then discard the cinnamon sticks.
5. For the next day, reserve one-quarter of the lamb and onions for the lamb pizzas. (The ingredients can be refrigerated in airtight containers for up to 3 days, but are not suitable for freezing.)
6. Serve the remaining stifado scattered with crumbled feta, with crusty bread.