in Greece

Greek lamb ragout

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Ingredients for 2 servings:

  • 500 g lamb
  • 1 onion(s)
  • 2 tbsp oil
  • ½ clove(s) garlic
  • 1 tbsp tomato paste
  • ½ bottle of white wine
  • ½ tsp thyme
  • 1 bay leaf
  • salt and pepper
  • Flour
  • 25 olives

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the meat, season with salt and pepper, and briefly fry in oil with finely diced onions. Add the chopped garlic, pour in the wine (the meat must be submerged), and simmer over high heat until some of the liquid evaporates. Then add the remaining wine. Add the tomato paste, thyme, and bay leaf. Cover and simmer over low heat for 1 hour. Thicken the sauce with flour, stir in the olives, and let it rest for 5 minutes. Serve the ragout on warmed plates rubbed with garlic. Serve with rice or boiled potatoes and a green salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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