Spicy Greek Lamb Stew

Serves 4

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

  1. 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.
  2. Add 2 more tbsp of the butter and the oil to the skillet and increase the heat to moderate.  
  3. 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.
  4. Add the bay leaves, cinnamon stick, cloves, rosemary, tomatoes with their juice and wine.  Stir to combine.  
  5. 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.
  6. 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.  
  7. 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.
  8. Pour the lamb stew over the macaroni.  Top with the remaining cheese and serve hot.

Source: Country Living Magazine

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