Greek Farmhouse Style Lamb Stew | Mediterranean One Pot Dish

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol.

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken is lower in fat and cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Yams are often cheaper and similar in texture.

Cut leg of lamb into nice chunks, ensuring some fat and bone are included.

Chop 1 onion and 2 tablespoons of garlic.

Measure out 2 teaspoons each of rosemary, oregano, and thyme.

Heat olive oil in a large pot over medium heat.

Add the lamb chunks to the pot and brown for about 6-7 minutes.

Add chopped onion, garlic, and the herbs to the pot; season with salt and black pepper.

Stir and cook for another 3 minutes.

Prepare vegetables: chop potatoes, fresh tomatoes, and other optional vegetables like chilies, zucchini, carrots, green beans, and bell peppers.

Add the carrots to the pot and cook for an additional 3 minutes.

Add fresh tomatoes to the pot and cook for another 4 minutes.

Add the peeled and washed potatoes to the pot and cook for another 3 minutes.

Add one can of whole plum tomatoes to the pot and break them up with a spoon.

Pour in approximately 600-700 ml of chicken stock into the pot.

Cover the pot and simmer on medium heat for 30 minutes, stirring occasionally.

After 30 minutes, add chopped eggplant and green beans to the pot.

Add whole chilies to the pot and cover again, cooking for an additional 5 minutes.

Add chopped green bell peppers and zucchini to the pot, then reduce heat to a simmer for 6-7 more minutes.

Check seasoning and adjust salt as needed.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens