- 1 head of garlic, left whole and unpeeled
- 3 lbs boned leg of lamb, trimmed and cubed
- 3 tbsp olive oil
- 1 tbsp tomato puree
- 1 1/2 lbs ripe tomatoes, skinned and roughly chopped
- Freshly ground black pepper
- Juice of 1 1/2 lemons
This easy Greek stew recipe originates from the Ionian islands, where it’s commonly made with rabbit or lamb.
Combine it with fresh tomatoes, lemon juice and garlic for an intense Mediterranean flavor.
Place the garlic head in a saucepan of boiling water. Simmer for 15 to 20 minutes or until softened. Meanwhile, heat the olive oil in a large saucepan and saute the lamb pieces on all sides for about 5 minutes or until browned. Stir in the tomatoes and tomato puree.
Remove the garlic from the water and squeeze each clove into the stew. Season with salt and pepper. Add water just to cover and simmer for 1 1/2 hours or until tender. During the last 15 minutes of cooking, stir in the lemon juice. Serve with fried or sauteed potatoes and green beans.
Servings: 4 to 6