Lamb and Pumpkin Stifado
(Serves 6)
Ingredients
- 4 tablespoons olive oil
- 1.5 kg, boned lean lamb shoulder, diced 5 cm
- 2 onions, diced
- 3 carrots, sliced
- 2 sticks celery
- 3 cloves garlic, finely chopped
- 1 tablespoon dried wild oregano
- 1 tablespoons Spanish sweet paprika
- ½ cup raisins
- flakey sea salt and freshly ground black pepper
- 200 mls white wine
- 2 tablespoons tomato paste
- 500 mls chicken stock
- 900 g pumpkin, peeled, cut into 5cm chunks
- 1 cup flat leafed parsley sprigs
Method
Heat the oil in a wide deep pan over high heat. Add the lamb and brown the pieces all over. Remove from the pan and reserve.
Turn the heat to moderate and add the onion, carrots, celery, garlic, oregano and paprika. Season well. Fry gently until the onion is soft and everything beginning to brown. Add the raisins and lamb, mix well, add the wine and let bubble for 1 minute. Add the tomato paste, chicken stock and pumpkin, cover and simmer 1 hour until the meat is very tender.
Serve with spicy chutney and salad.
Suggested Wines to Go With Today's Recipe
Cabernet Merlot
Te Awa 2003
Clearview Cape Kidnappers 2004
CJ Pask Gimblett Road Merlot 2004
Or
Viognier
Yalumba Eden Valley 2004
Grant Burke Adelaide Hills 2005
Herzog 2005
