Ingredients
- 1.5 kg lamb
- 2-3 kg small stifado onions
- 1 onion, finely chopped
- 2 small potatoes, diced
- 2-3 tablespoons tomato paste
- Salt
- Pepper
- Sweet paprika
- 3 bay leaves
- 5-6 cloves (the spice)
- 1 cinnamon stick
- 4-5 whole garlic cloves
- 4 tablespoons vinegar
- Olive oil
Instructions for the Onions
- Peel and wash the stifado onions.
- Place them in a pot, cover with water, and boil on medium-high heat for 10-15 minutes.
- Drain the onions in a colander.
For the Lamb
- Wash the lamb well and let it drain in a colander.
- In a pot, heat some olive oil and brown the lamb on all sides.
- Add the finely chopped onion and sauté together with the lamb.
- Stir in the tomato paste, a little salt, and add enough water to cover the lamb. Simmer on low heat for 35-45 minutes.
- If the lamb is still a bit tough, that’s fine as it will cook further in the oven.
- Make sure there’s enough broth left for the baking process.
For the Oven
- Transfer the boiled onions, potatoes, salt, pepper, paprika, bay leaves, cloves, cinnamon stick, garlic cloves, and vinegar into the Dutch oven.
- When the lamb is ready, remove it from the pot with a spoon and place it among the onions in the Dutch oven. Pour the remaining broth from the pot over the lamb.
- If you have too much broth, save some in case you need to add more later.
- If more liquid is needed, add a little water.
- Cover the Dutch oven and bake in a preheated oven at 180-200°C (350-390°F) for 45-50 minutes, until the sauce thickens.
- Uncover the Dutch oven 10 minutes before turning off the oven to allow the food to brown and the sauce to become rich and glossy.
Enjoy your lamb stifado!
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