Stifado
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Greek Stifado is a casserole with a variety of ingredients. You can make my lamb instead.
Ingredients for six
700 g of veal (or lamb roast) 10 small onions 2 larger onions. 1/2 teaspoon cinnamon 2 teaspoons rosemary 2 teaspoons salt 2 teaspoons pepper 3 teaspoons paprika powder
Place the garlic cloves in a cast iron pot. Throw the meat into the mixture and fry the surface to seal. Season with pepper and salt.
Add the crushed tomatoes, vinegar and remaining spices. Wait for the pot to boil. Add the larger onions in chunks. Add water so that the ingredients are just barely covered. Simmer gently for a couple of hours under a lid.
Peel the small onions and chop them whole. Throw them into the pot. Simmer for half an hour. Taste and season.
The idea is to get the liquid to precipitate without enlarging and to make the meat more tender.
The meat is tender.
