Traditional dish found in Amorgos (island of Cyclades)! More potatoes, less meat, rich tomato sauce! Hearty, suitable for the whole family and so easy to cook!
Serves: 6 Preparation time: 15′ Cooks in: 2:25′ Ready in: 2:40′
1½ kilo lamb, cut in pieces
1½ kilo potatoes, skin off, in large dices
2 medium onions, finely chopped
3 garlic cloves, finely chopped
2 tbsp tomato puree, dissolved in 1 cup water
1 cup fresh tomatoes, peel off, finely chopped
½ cup extra virgin olive oil
½ cup red wine
1 cinnamon stick
4-5 allspice berries
1-2 bay leaves (optionally)
salt, freshly ground black pepper
Place a large pan with heavy bottom on high heat, add olive oil and cook onion for 1-2 minutes until softened. Add lamb and cook until browned. Add garlic, cinnamon, allspice, bay leaves, season with salt and pepper, stir and pour in wine.
Add tomato, tomato puree and bring to a boil. Stir in potatoes.
Pour enough hot water to cover all ingredients, cover with lid, reduce heat and simmer for 2 hours until sauce thickens and lamb is tender. Avoid stirring potatoes with fork. Just shake the pan from time to time. Serve warm.
Photo: Vangelis Paterakis / Food styling: Antonia Kati