Lamb Stifado (Greek lamb stew) Recipe

This authentic Greek lamb stifado recipe delivers fork-tender meat and pearl onions braised in aromatic red wine sauce.

A beloved traditional dish that simmers slowly for 2 hours, allowing the lamb chunks to become meltingly tender while absorbing the rich flavors of cinnamon, cloves, and bay leaves.

Perfect for Sunday family dinners or special occasions, this rustic stew offers restaurant-quality results right from your home kitchen.

The combination of tender meat and sweet baby onions creates an irresistible Mediterranean comfort food experience.

Ingredients for Greek Lamb Stifado

• Lamb: 1.5kg bone-in, cut into large portions for tender, flavorful results
• Pearl Onions: 700g, peeled – adds sweetness and traditional texture
• Aromatics: 2-3 chopped garlic cloves, rosemary, allspice berries, cinnamon sticks
• Tomato Base: 2 tbsp tomato paste, 400g tinned chopped tomatoes
• Liquids: 6 tbsp white wine vinegar, 6-7 tbsp extra virgin olive oil, 800-900ml water
• Seasonings: 1 tbsp sugar, salt and pepper to taste

Step-by-Step Instructions

1. Prepare the Lamb: Season generously with salt and pepper in a large bowl
2. Sear the Meat: Brown lamb in 4 tbsp olive oil over high heat until sealed on all sides
3. Prepare Onions: Peel pearl onions and caramelize them in remaining olive oil
4. Build Flavors: Add garlic, spices, rosemary, sugar, and tomato paste to the onions
5. Create the Base: Deglaze with vinegar, add tomatoes and water
6. Combine and Cook: Return lamb to pot, bring to boil, then simmer covered for 2 hours
7. Monitor Liquid: Add hot water if needed, or remove lid to thicken sauce
8. Serve: Present hot with crusty bread and feta cheese on the side

Cooking Techniques

This Greek stew uses two fantastic cooking methods that build amazing flavor! First, we brown the lamb – this creates a tasty crust on the meat that adds so much depth to the finished dish.

Then comes the slow cooking, where everything simmers together gently. This long, slow cook helps the lamb become super tender and lets all those wonderful spices blend together.

If you’re new to making stews, don’t worry about getting the browning perfect – just make sure your pan is nice and hot, and give the meat enough space to brown rather than steam.

Variations & Substitutions

While traditional stifado uses pearl onions, you can use regular quartered onions in a pinch. For the meat, you could swap the lamb for beef chuck – it works beautifully with these flavors too!

If you don’t have white wine vinegar, red wine vinegar makes a good stand-in. Fresh rosemary is lovely, but dried works well too – just use about 1/3 of the amount. No allspice berries? Ground allspice is fine – start with 1/4 teaspoon and adjust to taste.

Serving Suggestions

Stifado is amazing with crusty bread for soaking up all that rich sauce! Besides the suggested feta cheese, try serving it with orzo pasta or rice.

A simple Greek salad on the side adds freshness and crunch. Want to go extra traditional?

Serve some Greek-style roasted potatoes alongside. The leftovers taste even better the next day, once the flavors have had time to develop!

Storage Tips

Once cooled, your stifado will keep nicely in an airtight container in the fridge for up to 3 days. It also freezes really well! Pop it into freezer-safe containers and it’ll stay good for up to 3 months.

When you’re ready to eat, thaw it overnight in the fridge and warm it slowly on the stovetop. Add a splash of water if needed while reheating to keep the sauce nice and saucy.

Lamb Stifado (Greek Lamb Stew)

Bushra

A traditional Greek lamb stew cooked with pearl onions, aromatic spices, and tomatoes until tender and flavorful.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Main

Cuisine Greek

Servings 4 portions

Equipment

• Large frying pan
• Large pot
• Slotted spoon

Ingredients

  

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Main Ingredients

• 1.5 kg lamb, bone in, cut in large portions (53 oz.)
• 700 g pearl onions, peeled (25 oz.)
• 2-3 cloves of garlic, chopped
• 2 tbsps tomato paste
• 400 g tinned chopped tomatoes (14 oz.)
• 6 tbsps white wine vinegar (80g)
• 6-7 tbsps extra virgin olive oil
• 1 tsp chopped rosemary
• 5-8 allspice berries (or ground allspice)
• 1-2 cinnamon sticks
• 1 tbsp sugar
• Salt and pepper to taste
• 800-900 ml water (3-4 cups)

Instructions

 

• To prepare this delicious Greek lamb stifado (lamb stew) recipe, start by preparing the lamb. In a large bowl add the meat and season well with salt and pepper.
• Place a large frying pan over high heat. Add the olive oil (4 tbsps) and the lamb and sauté over high heat, until browned on all sides and sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
• Peel the baby shallot onions.
• Place a pot over high heat. Add the remaining olive oil and the pearl onions and sauté until caramelised.
• Add the chopped garlic, allspice berries, rosemary, cinnamon sticks, sugar and tomato paste and sauté.
• Pour in the vinegar and deglaze.
• Add the canned tomatoes and water and stir. At the end add the sautéed lamb.
• Place the lid on. A soon as it comes to a boil, lower the heat down to medium and cook for approx. 2 hours.
• While the stifado is simmering, check if it needs some water; you don’t want it to dry out. If it does, pour in some boiled water. On the contrary if your sauce needs more thickening towards the end of cooking time, then remove the lid and let it boil to evaporate.
• Serve this delicious lamb stifado with crusty bread and feta cheese. Enjoy!

Keyword braised lamb, Greek cuisine, Mediterranean stew, slow-cooked meat, traditional Greek dish

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