Braised lamb


Wonderful braised lamb, which melts in the mouth, well cooked, with a light red sauce, so that it does not "burden", where you can accompany it with baked potatoes, or french fries, with noodles, spaghetti


  • 2 kilos of lamb cut into pieces
  • 2 dried onions
  • 2 sc whole garlic
  • Or wine glass
  • 2k p pellets
  • 2, ripe tomatoes passed in the grater
  • 2 bay leaves-salt-pepper-3-4 grains of allspice
  • Or olive oil
  • 1 sprig of fresh thyme


  1. In a saucepan, I pour olive oil and the pieces of our lamb. sauté them very well, turning them on all sides.
  2. Then burn the pulp in the bottom of the pot, add the onion and garlic, quench with the wine and let the alcohol evaporate for 3-4 minutes.
  3. Lower the heat and add a little hot water until the pieces of meat are covered.
  4. Close the lid of the pot and let the meat simmer for about an hour.
  5. Then add the tomatoes and our spices and continue to simmer for about another half an hour.

-If you want to accompany it with potatoes, we can cut the potatoes, sauté them lightly first, and then lay them in a hull. Then add the meat and its sauce, and if necessary add liquid, and bake in a well preheated oven at 200The for about 45 minutes.

-If we want to accompany it with noodles or spaghetti, after our meat has boiled with the sauce, remove the meat with half the sauce, add a little water until it is about half a kilo of all the liquid. Bring to a boil and add 500 g of thick spaghetti (No. 6) or noodles. Just before the end, burn butter and pour it everywhere in the food. Serve on a plate with the spaghetti at the base, the meat with the sauce on top and sprinkled with plenty of mizithra.

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