GREEK TOMATO SAUCE FOR LAMB RECIPES

Name: Lamb And Tomato Sauce, Greek Style
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/4 ts Ground allspice; 2 c Coarsely-chopped fresh; 1/4 ts Ground cinnamon; 3 Garlic cloves; chopped fine; Salt to taste; 3 tb olive oil; 1 c Fresh parsley chopped; Black Pepper freshly ground; 2 c Chicken stock; fresh or; 2 Onions; coarsely chopped; 1/2 ts Dried Oregano; 3 lb Lean lamb shoulder - bone in; 1 c Dry Red Wine

LAMB AND TOMATO SAUCE, GREEK STYLE - BIGOVEN.COM

Lamb And Tomato Sauce, Greek Style - BigOven.com image

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Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1/4 ts Ground allspice
2 c Coarsely-chopped fresh
1/4 ts Ground cinnamon
3 Garlic cloves; chopped fine
Salt to taste
3 tb olive oil
1 c Fresh parsley chopped
Black Pepper freshly ground
2 c Chicken stock; fresh or
2 Onions; coarsely chopped
1/2 ts Dried Oregano
3 lb Lean lamb shoulder - bone in
1 c Dry Red Wine

Steps:

"Cut the lamb into serving sized pieces. Heat a large frying pan and add the olive oil. Brown the cut-up pieces of lamb in two batches, on both sides. Season to taste with the salt and pepper. Place the meat in a 6-quart casserole along with the broth and wine, leaving the oil in the frying pan. Reheat the frying pan and saute the garlic and onions until clear. Add the remaining ingredients, except the final salt and pepper, and saute just until the tomatoes cook down a bit. Add this mixture to the casserole, along with salt and pepper to taste. Bring to a simmer, cover, and cook until the meat is very tender, about 1 1/2 hours. Comments: Lamb was raised in Greece from prehistoric times and remains the favorite meat of its people. The Greeks still have their own ancient traditions of eating lamb. This is a very common way of serving the favorite meat of Greece. Since it uses tomato we can assume the recipe is rather recent, only about 400 years old. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-30-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 07-15-1994 Recipe by: Jeff Smith "

Nutrition Facts : Calories 53 calories, FatContent 1.78598124998633 g, CarbohydrateContent 1.90822083324743 g, CholesterolContent 0 mg, FiberContent 0.46237499318774 g, ProteinContent 0.351875416652 g, SaturatedFatContent 0.251635833329787 g, ServingSize 1 1 Serving (278g), SodiumContent 7.32270833331333 mg, SugarContent 1.44584584005969 g, TransFatContent 0.0742219166644135 g

LAMB AND TOMATO SAUCE, GREEK STYLE - BIGOVEN.COM

Lamb And Tomato Sauce, Greek Style - BigOven.com image

""

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1/4 ts Ground allspice
2 c Coarsely-chopped fresh
1/4 ts Ground cinnamon
3 Garlic cloves; chopped fine
Salt to taste
3 tb olive oil
1 c Fresh parsley chopped
Black Pepper freshly ground
2 c Chicken stock; fresh or
2 Onions; coarsely chopped
1/2 ts Dried Oregano
3 lb Lean lamb shoulder - bone in
1 c Dry Red Wine

Steps:

"Cut the lamb into serving sized pieces. Heat a large frying pan and add the olive oil. Brown the cut-up pieces of lamb in two batches, on both sides. Season to taste with the salt and pepper. Place the meat in a 6-quart casserole along with the broth and wine, leaving the oil in the frying pan. Reheat the frying pan and saute the garlic and onions until clear. Add the remaining ingredients, except the final salt and pepper, and saute just until the tomatoes cook down a bit. Add this mixture to the casserole, along with salt and pepper to taste. Bring to a simmer, cover, and cook until the meat is very tender, about 1 1/2 hours. Comments: Lamb was raised in Greece from prehistoric times and remains the favorite meat of its people. The Greeks still have their own ancient traditions of eating lamb. This is a very common way of serving the favorite meat of Greece. Since it uses tomato we can assume the recipe is rather recent, only about 400 years old. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-30-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 07-15-1994 Recipe by: Jeff Smith "

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