Rustic Lamb Stew

Submitted by: alyster

Ingredients:

2 pounds Lean boneless Lamb, cut into 1-inch cubes
6 tbsps Olive Oil
2 medium Onions, chopped
2 medium Garlic cloves, minced
Salt and Pepper to taste
2 Bayleaves
1 stick Cinnamon, broken in half
3 Cloves
1/2 teaspoon dried Rosemary
1 8-ounce can prepared Tomato sauce
1 16-ounce can whole Tomatoes with juice
1 cup dry White Wine
1 pound macaroni or orzo
1/2 pound Feta cheese, crumbled

Method:

- In a large, heavy skillet, heat 2 tablespoons of the oil, add the onions and garlic, and cook over low heat 2 minutes. Add 2 more tablespoons oil and increase the heat to moderate.

- Season the lamb cubes with salt and pepper, add to the skillet, and cook 3 minutes, turning. Add the bay leaves, cinnamon, cloves, rosemary, tomato sauce, tomatoes, and wine and stir well. Cover the skillet, reduce the heat to low and simmer until the lamb is tender, about 1 hour, adding water if necessary.

- Boil the macaroni or orzo accordingly to the package directions, drain in a colander, and toss with remaining 2 tablespoons of olive oil.

- Arrange macaroni or orzo on a heated platter and crumbled a little feta cheese on top. Spoon lamb stew on top. Add remaining cheese.

Recipe added or updated on: March, 2004.