in Greece

Lamb ragout with tomatoes and cinnamon

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Ingredients for 4 servings:

  • 600 g lean lamb
  • 2 onions
  • 2 cloves garlic
  • 100 ml lamb stock
  • 1 can/n tomatoes, peeled
  • 1 small cinnamon stick
  • 1 tsp chili, dried, ground
  • 1 bay leaf
  • 1 clove(s)
  • 200 ml red wine
  • possibly broth, instant

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the lamb, chop the onions, and crush the garlic. Sear everything together in hot fat and, once the meat is nicely browned, add the lamb stock and a little red wine. Stir in the tomatoes and season with chili and salt, if desired. Add the cinnamon stick, bay leaf, and cloves (I use a tea strainer for this). Simmer the whole thing on low heat for about 30-40 minutes, adding more red wine or water if desired. Season to taste and add a stock cube if needed. I originally served this dish with spaghetti, but it’s also delicious with potatoes.

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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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