Name: Slow cooker Greek lamb stifado
Prep time: 45 min
Cook time: 360 min
Total time: 405 min
Yield: 4
Ingredients: 1 kg lamb shoulder, cut into 5cm pieces; 2 tbsps plain flour; 800 grams brown pickling onion; 4 cloves garlic, chopped finely; 2 fresh bay leaves; 1 sprig fresh rosemary; 1 sprig Greek dried oregano; 1 cinnamon stick; 1 tsp ground cumin; 2 whole cloves; 2 tbsps red wine vinegar; 2 tbsps tomato paste; ½ cup (125ml) dry red wine; 2 cups (500ml) chicken stock; 100 grams fetta, crumbled

Slow cooker Greek lamb stifado

If you're in the mood for comfort food, then try this hearty, Greek stew.

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Serves 4

Prep

45M

Cook

Total

6H 45M

If you’re looking for proper Greek comfort food, then you simply must make our lamb stifado. Thick pieces of lamb shoulder and peeled onions are slow cooked for hours, resulting in soft pieces of lamb meat and a rich gravy.

Love Greek cuisine? Try one of our flavoursome Greek recipes.

Ingredients

1 kg lamb shoulder, cut into 5cm pieces

2 tbsps plain flour

800 grams brown pickling onion

4 cloves garlic, chopped finely

2 fresh bay leaves

1 sprig fresh rosemary

1 sprig Greek dried oregano

1 cinnamon stick

1 tsp ground cumin

2 whole cloves

2 tbsps red wine vinegar

2 tbsps tomato paste

½ cup (125ml) dry red wine

2 cups (500ml) chicken stock

100 grams fetta, crumbled

Method

1.Toss lamb in flour to coast, shake off excess; place in a 4.5-litre (18-cup) slow cooker. Sprinkle lamb evenly with any excess flour.

2.Peel onions, leaving root ends intact. Add onions, garlic, herbs and spices to cooker. Pour over combined vinegar, paste, wine and stock. Cook, covered, on low, about 6 hours. Discard bay leaves, rosemary, Greek oregano, cinnamon and cloves. Season to taste.

3.Serve with fetta and extra Greek oregano, if you like.

To peek pickling onions, place them in a heatproof bowl, cover with boiling water; stand 2 minutes, drain. The skins will slip off easily.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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