Lamb Stifado

READY IN: 4hrs 30mins
Recipe by Jenny Sanders

All the recipes I have seen for stifado have called for small, whole onions. This one did too, until I got my hands on it. When I first made it, I couldn't get small onions, and so I substituted regular cooking onions. When I was finally able to make it with the tiny onions, I was a little disappointed - I love the way the onion bits cook almost to a sauce, and are so sweet and mild. The smell of this stew is just amazing, and the flavour lives up to the promise of the aroma.

Top Review by Bernard C.

I know its a year from your comment but I hope this helps. I suspect Jasmine was using American cup sizes for vinegar: that is half a pint in this recipe. That's a wine glass on every plate. The recipe was possibly using Greek coffee cups. Particularly if you convert this recipe for chicken, rabbit, or pork, a better way if doing it is to soak the meat in a covering of the vinegar for ten minutes when you start Then drain it off roughly. You want it still wet but no spare liquid running off to firm the sauce. It works with beef or lamb too, but just adding a couple of tablespoons will do for them. Giving time to marinade the meat a bit is less important for stronger flavoured meats.

Ingredients Nutrition


  1. Saute the onions and garlic in the olive oil until turning brown and soft.
  2. Remove and set them aside.
  3. Add the meat and brown well.
  4. Add all the remaining ingredients, including the onions.
  5. Add water to just cover.
  6. Tightly cover the pot and simmer very slowly for 2 to 4 hours, stirring occasionally.
  7. Like most stews, this is better reheated the next day.

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