Spicy Greek Lamb Stew
6 tbsp unsalted butter (divided)
2 medium onions, chopped
2 garlic cloves, minced
1 tbsp olive oil
2 lbs boneless lamb shoulder, trimmed of fat and cut into 1-inch cubes
1/2 tsp salt
1/4 tsp freshly ground pepper
2 imported bay leaves
1 cinnamon stick, broken in half
3 whole cloves
1/2 tsp rosemary
1 can (8 ounces) whole tomatoes in juice
1 cup dry white wine
1/2 lb macaroni or wide egg noodles
1/4 lb feta cheese, crumbled
- In a large heavy skillet or flameproof casserole, melt 2 tbsp of the butter over low heat. Add the onions and garlic and cook until softened, about 3 minutes.
- Add 2 more tbsp of the butter and the oil to the skillet and increase the heat to moderate.
- Toss the lamb with the salt and pepper and add to the skillet. Cook, stirring frequently, until the lamb has lost its red color, about 3 minutes.
- Add the bay leaves, cinnamon stick, cloves, rosemary, tomatoes with their juice and wine. Stir to combine.
- Bring to a simmer, partially cover and reduce the heat to low. Cook until the lamb is tender, 1 1/2 to 2 hours. If the sauce is not thick enough to coat a spoon lightly, uncover and boil to reduce slightly.
- In a large pot of boiling salted water, cook the macaroni until tender but still slightly firm to the bite, 8 to 10 minutes. Drain in a colander.
- Arrange half of the hot macaroni on a heated platter. Crumble half of the feta cheese on top. Add the remaining macaroni and crumble on all except 1 tbsp. of the remaining cheese. Melt the remaining 2 tbsp butter and pour over macaroni.
- Pour the lamb stew over the macaroni. Top with the remaining cheese and serve hot.
Source: Country Living Magazine
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