This delicious Greek lamb stew is a hearty and flavorful dish that’s perfect for cozy meals. With tender lamb, savory herbs, and a rich tomato-wine base, it’s an easy yet impressive recipe. The addition of feta and fresh herbs brings a creamy, tangy finish, making it a crowd-pleaser for any occasion.
Ingredients Needed:
- 4 tablespoons olive oil (plus more if needed)
- 2.5 kg boned shoulder of lamb, trimmed and cut into 4 cm by 6 cm cubes
- 5 medium onions, finely sliced
- Salt
- 4 garlic cloves, minced
- 2 celery stalks, minced
- Leaves from 4 thyme sprigs
- 1 teaspoon dried oregano
- 3 bay leaves
- 2 carrots, peeled, halved lengthways, and then halved across
- 3 (400 g) cans diced tomatoes
- 300 ml lamb, beef stock, or water
- 1 bottle dry white wine (750 ml)
- Freshly ground black pepper
- 450 g ditalini or other small tubular pasta
- 150 g feta cheese
- 2 to 3 tablespoons finely chopped parsley, oregano, or basil leaves
How To Cook Greek Lamb Stew:
- Preheat Oven: Preheat your oven to 165°C (325°F).
- Brown the Meat: Heat 3 tablespoons of olive oil in a large oven-safe saucepan or casserole. Brown the lamb in batches over high heat, then remove each batch with a slotted spoon and set aside. Add more oil if necessary.
- Cook the Onions: In the same pan, add the remaining oil (or more if needed). Sauté the onions with a sprinkle of salt until soft and translucent. Add the garlic, celery, thyme, and oregano. Cook for a few minutes until the garlic aroma rises, then remove half of the mixture.
- Combine Ingredients: Return the browned lamb to the pan. Top with the remaining onion mixture. Add the bay leaves, carrots, tomatoes, stock, and white wine. Ensure there is enough liquid to cover the meat. Bring to a boil, skim off any scum, then cover and transfer to the oven.
- Bake: Bake for about 2 to 2 1/2 hours, or until the meat is tender. Alternatively, cook on a very low heat on the stovetop. Remove the carrots and bay leaves. Season with salt and pepper to taste.
- Cool and Refrigerate: If not serving immediately, let the stew cool, then refrigerate. Skim off any fat before reheating. Remove from the refrigerator 1 to 2 hours before reheating.
- Reheat and Cook Pasta: Reheat the stew in the oven or on the stove. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until nearly done, then drain.
- Finish the Stew: Add the partially cooked pasta to the bubbling stew. Ensure there is enough liquid to cover the pasta, which will absorb some of the liquid as it finishes cooking. Cook until the pasta is tender.
- Prepare Feta and Herbs: Crumble the feta cheese and mix with chopped parsley, oregano, or basil. Place in a bowl with a spoon for serving.
- Serve: Ladle the stew into shallow soup bowls. Allow guests to sprinkle the feta and herb mixture over their portions as desired.
Recipe Tips
- Brown the Meat Well: Make sure to brown the lamb in batches to get a good caramelization. This adds depth of flavor to your stew.
- Use Enough Liquid: Ensure there is enough liquid in the stew to cover the meat and pasta. If needed, add more water during cooking.
- Cook Pasta Separately: Cook the pasta separately until just underdone, then add it to the stew. This prevents it from becoming mushy.
- Skim Fat Before Reheating: If you make the stew ahead of time, cool it, refrigerate, and skim off the fat before reheating for a cleaner taste.
- Adjust Seasoning: Taste the stew before serving and adjust the salt and pepper to your liking. This final touch can make a big difference in flavor.
How To Store & Reheat Leftovers
- Refrigerate: Let leftover greek lamb stew cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow leftover greek lamb stew to cool to room temperature before freezing. Place it in an airtight container or freezer bag. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm on the stove until hot.
- Reheating: Reheat leftovers on the stove over medium heat for 3 minutes until thoroughly heated, stirring occasionally to ensure even warming.
Nutrition Facts
Serving Size: 1 cup (approximately 250 grams)
- Calories: 375
- Total Fat: 23 g
- Saturated Fat: 9 g
- Cholesterol: 98 mg
- Sodium: 720 mg
- Potassium: 800 mg
- Total Carbohydrate: 18 g
- Dietary Fiber: 3 g
- Sugars: 7 g
- Protein: 25 g
More Nigella Recipe:
- Nigella Lamb Ribs Recipe
- Nigella Butterflied Lamb Recipe
- Nigella Lamb Tagine Slow Cooker
- Nigella Slow Cooker Lamb Shanks
- Nigella Lamb Ragu
Nigella Greek Lamb Stew Recipe
Description
Nigella Lawson’s Greek Lamb Stew is made with lamb, olive oil, onions, garlic, celery, thyme, oregano, bay leaves, carrots, diced tomatoes, stock, and dry white wine. This hearty Greek Lamb Stew recipe creates a delicious dinner that takes about 3 hours and 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 165°C (325°F).
- Brown the Meat: Heat 3 tablespoons of olive oil in a large oven-safe saucepan or casserole. Brown the lamb in batches over high heat, then remove each batch with a slotted spoon and set aside. Add more oil if necessary.
- Cook the Onions: In the same pan, add the remaining oil (or more if needed). Sauté the onions with a sprinkle of salt until soft and translucent. Add the garlic, celery, thyme, and oregano. Cook for a few minutes until the garlic aroma rises, then remove half of the mixture.
- Combine Ingredients: Return the browned lamb to the pan. Top with the remaining onion mixture. Add the bay leaves, carrots, tomatoes, stock, and white wine. Ensure there is enough liquid to cover the meat. Bring to a boil, skim off any scum, then cover and transfer to the oven.
- Bake: Bake for about 2 to 2 1/2 hours, or until the meat is tender. Alternatively, cook on a very low heat on the stovetop. Remove the carrots and bay leaves. Season with salt and pepper to taste.
- Cool and Refrigerate: If not serving immediately, let the stew cool, then refrigerate. Skim off any fat before reheating. Remove from the refrigerator 1 to 2 hours before reheating.
- Reheat and Cook Pasta: Reheat the stew in the oven or on the stove. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until nearly done, then drain.
- Finish the Stew: Add the partially cooked pasta to the bubbling stew. Ensure there is enough liquid to cover the pasta, which will absorb some of the liquid as it finishes cooking. Cook until the pasta is tender.
- Prepare Feta and Herbs: Crumble the feta cheese and mix with chopped parsley, oregano, or basil. Place in a bowl with a spoon for serving.
- Serve: Ladle the stew into shallow soup bowls. Allow guests to sprinkle the feta and herb mixture over their portions as desired.
Notes
- Brown the Meat Well: Make sure to brown the lamb in batches to get a good caramelization. This adds depth of flavor to your stew.
- Use Enough Liquid: Ensure there is enough liquid in the stew to cover the meat and pasta. If needed, add more water during cooking.
- Cook Pasta Separately: Cook the pasta separately until just underdone, then add it to the stew. This prevents it from becoming mushy.
- Skim Fat Before Reheating: If you make the stew ahead of time, cool it, refrigerate, and skim off the fat before reheating for a cleaner taste.
- Adjust Seasoning: Taste the stew before serving and adjust the salt and pepper to your liking. This final touch can make a big difference in flavor.
Nigella Greek Lamb Stew Recipe