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

Step 1
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.

Step 2
Add tomato, tomato puree and bring to a boil. Stir in potatoes.

Step 3
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

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