Name: Lamb Stifado Feta Mash: A Delicious & Authentic Recipe
Prep time: 30 min
Cook time: 165 min
Total time: 195 min
Yield: 6-8 servings
Ingredients: 2 lbs Lamb shoulder, cut into 1-inch cubes; 2 tbsp Olive oil; 2 large Onions, thinly sliced; 4 cloves Garlic, minced; 1 (28 oz) can Crushed tomatoes; 1 (15 oz) can Tomato sauce; 1 cup Dry red wine (like Cabernet Sauvignon or Merlot); 1/2 cup Red wine vinegar; 1/4 cup Tomato paste; 2 Bay leaves; 1 tsp Dried oregano; 1/2 tsp Ground cinnamon; 1/4 tsp Ground cloves; 1 lb Pearl onions, peeled (fresh or frozen); 1 cup Beef broth (or lamb broth if available); Salt and freshly ground black pepper to taste; Fresh parsley, chopped, for garnish; 2 lbs Yukon Gold potatoes, peeled and quartered; 1/2 cup Milk (or cream for extra richness); 4 tbsp Butter; 4 oz Feta cheese, crumbled; 2 cloves Garlic, minced; Salt and freshly ground black pepper to taste (be mindful of the saltiness of the feta); 1 tbsp Olive oil

Lamb Stifado Feta Mash: Prepare to embark on a culinary journey that marries the rich, comforting flavors of traditional Greek stifado with the creamy indulgence of feta-infused mashed potatoes. This isn't just a meal; it's an experience, a symphony of textures and tastes that will leave you craving more.

Stifado, a hearty stew typically featuring beef or rabbit, boasts a history as deep and flavorful as its sauce. Originating in Greece, this dish is a testament to the resourcefulness and culinary ingenuity of the region. The slow-cooked onions, the aromatic spices, and the tender meat all combine to create a dish that's both rustic and refined. We've taken this classic and given it a modern twist by using succulent lamb, known for its delicate flavor and tenderness.

But what truly elevates this recipe is the addition of feta mash. Imagine fluffy, creamy mashed potatoes infused with the salty tang of feta cheese. It's a delightful contrast to the rich, savory lamb stifado, creating a harmonious balance that will tantalize your taste buds. People adore this dish because it's both comforting and exciting. The slow-cooked lamb is incredibly tender, the sauce is bursting with flavor, and the feta mash adds a creamy, salty counterpoint that is simply irresistible. Plus, it's surprisingly easy to make, perfect for a cozy weeknight dinner or a special occasion. So, are you ready to discover the magic of Lamb Stifado Feta Mash? Let's get cooking!

Ingredients:

For the Lamb Stifado:
2 lbs Lamb shoulder, cut into 1-inch cubes
2 tbsp Olive oil
2 large Onions, thinly sliced
4 cloves Garlic, minced
1 (28 oz) can Crushed tomatoes
1 (15 oz) can Tomato sauce
1 cup Dry red wine (like Cabernet Sauvignon or Merlot)
1/2 cup Red wine vinegar
1/4 cup Tomato paste
2 Bay leaves
1 tsp Dried oregano
1/2 tsp Ground cinnamon
1/4 tsp Ground cloves
1 lb Pearl onions, peeled (fresh or frozen)
1 cup Beef broth (or lamb broth if available)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish
For the Feta Mash:
2 lbs Yukon Gold potatoes, peeled and quartered
1/2 cup Milk (or cream for extra richness)
4 tbsp Butter
4 oz Feta cheese, crumbled
2 cloves Garlic, minced
Salt and freshly ground black pepper to taste (be mindful of the saltiness of the feta)
1 tbsp Olive oil

Preparing the Lamb Stifado:

Sear the Lamb: First, we need to get a good sear on the lamb. This will add a ton of flavor to the stifado. Pat the lamb cubes dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches (don't overcrowd the pot!), sear the lamb on all sides until nicely browned. Remove the lamb from the pot and set aside.
Sauté the Onions and Garlic: Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Deglaze the Pot: Pour in the red wine and red wine vinegar. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is where a lot of flavor is hiding! Let the wine simmer for a few minutes, allowing it to reduce slightly.
Add the Tomatoes and Spices: Stir in the crushed tomatoes, tomato sauce, tomato paste, bay leaves, oregano, cinnamon, and cloves. Bring the mixture to a simmer.
Combine and Simmer: Return the seared lamb to the pot. Add the pearl onions and beef broth. Bring the mixture back to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for at least 2-3 hours, or until the lamb is very tender and the sauce has thickened. The longer it simmers, the more flavorful it will be! Check occasionally and add more broth if needed to prevent it from drying out.
Adjust Seasoning: After simmering, taste the stifado and adjust the seasoning with salt and pepper as needed. Remember that the feta mash will also add salt, so don't over-salt the stifado. Remove the bay leaves before serving.

Preparing the Feta Mash:

Boil the Potatoes: While the lamb is simmering, let's get started on the feta mash. Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
Drain and Dry: Drain the potatoes well in a colander. Return the potatoes to the pot and place it back on the stove over low heat for a minute or two to dry them out slightly. This will help prevent the mash from becoming watery.
Mash the Potatoes: Remove the pot from the heat. Add the milk (or cream), butter, minced garlic, and olive oil to the potatoes. Use a potato masher or an electric mixer to mash the potatoes until smooth and creamy.
Incorporate the Feta: Gently fold in the crumbled feta cheese. Be careful not to overmix, as this can make the mash gluey. You want to keep some of the feta chunks intact for bursts of flavor.
Season to Taste: Season the feta mash with salt and pepper to taste. Remember that feta is already quite salty, so taste before adding any additional salt.

Assembling and Serving:

Plate the Dish: Spoon a generous portion of the feta mash onto each plate. Top with a heaping serving of the lamb stifado.
Garnish: Garnish with fresh chopped parsley for a pop of color and freshness.
Serve Immediately: Serve the lamb stifado with feta mash immediately and enjoy! This dish is best served hot.

Tips and Variations:

Lamb Cut: While lamb shoulder is traditional, you can also use lamb leg or lamb shank for this recipe. Adjust the cooking time accordingly.
Vegetarian Option: For a vegetarian version, substitute the lamb with hearty vegetables like mushrooms, eggplant, and zucchini. You can also use vegetable broth instead of beef broth.
Spice Level: Adjust the amount of cinnamon and cloves to your liking. You can also add a pinch of red pepper flakes for a little heat.
Wine Pairing: A medium-bodied red wine like a Greek Agiorgitiko or a Chianti Classico would pair perfectly with this dish.
Make Ahead: The lamb stifado can be made ahead of time and reheated. In fact, the flavors often develop even more overnight. The feta mash is best made fresh, but you can prepare the potatoes ahead of time and mash them just before serving.
Adding Other Vegetables: Feel free to add other vegetables to the stifado, such as carrots, celery, or bell peppers. Add them along with the onions and garlic.
Thickening the Sauce: If the sauce is too thin after simmering, you can thicken it by removing the lid and simmering for a bit longer, allowing the excess liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce.
Feta Cheese Variation: Experiment with different types of feta cheese. Greek feta is the most traditional, but you can also use Bulgarian feta or French feta.
Herb Infusion: Infuse the olive oil for the feta mash with herbs like rosemary or thyme for an extra layer of flavor. Simply heat the olive oil with the herbs over low heat for a few minutes, then strain before using.
Lemon Zest: Add a touch of lemon zest to the feta mash for a bright and zesty flavor.

Enjoy this hearty and flavorful Lamb Stifado with Feta Mash! It's a perfect comfort food dish for a cold evening.

Conclusion:

So there you have it! This Lamb Stifado with Feta Mash is truly a culinary experience you won't want to miss. From the tender, melt-in-your-mouth lamb, infused with the rich, aromatic spices of the stifado, to the creamy, tangy feta mash that perfectly complements it, every bite is an explosion of flavor. It's a dish that's both comforting and sophisticated, perfect for a cozy weeknight dinner or a special occasion.

But what makes this recipe a must-try? It's the harmonious blend of textures and tastes. The slow-cooked lamb becomes incredibly tender, practically falling apart at the touch of a fork. The stifado sauce, with its sweet onions, garlic, and hint of cinnamon, creates a depth of flavor that's simply irresistible. And then there's the feta mash – a delightful twist on traditional mashed potatoes, adding a salty, creamy, and slightly tangy element that elevates the entire dish. It's a symphony of flavors that will tantalize your taste buds and leave you wanting more.

Serving Suggestions and Variations

While this Lamb Stifado with Feta Mash is fantastic as is, there are plenty of ways to customize it to your liking. For a heartier meal, consider adding some roasted root vegetables like carrots, parsnips, or sweet potatoes to the stifado during the last hour of cooking. They'll soak up all the delicious flavors and add a touch of sweetness. If you're a fan of spice, a pinch of red pepper flakes or a drizzle of chili oil can add a welcome kick.

For the feta mash, feel free to experiment with different herbs and spices. A sprinkle of fresh dill, parsley, or mint can add a refreshing touch. You could also try adding a clove of roasted garlic for a deeper, more complex flavor. If you're not a fan of feta, you can substitute it with goat cheese or even a creamy ricotta for a milder flavor.

This dish pairs beautifully with a variety of sides. A simple green salad with a lemon vinaigrette is a great way to balance the richness of the lamb and mash. Crusty bread is also a must for soaking up all that delicious stifado sauce. And for a truly authentic Greek experience, serve it with a side of horta (boiled greens) or a refreshing cucumber and tomato salad.

As for wine pairings, a medium-bodied red wine like a Merlot or a Pinot Noir would complement the lamb beautifully. A Greek red wine like Xinomavro would also be a fantastic choice, enhancing the Mediterranean flavors of the dish. If you prefer white wine, a crisp Sauvignon Blanc or a dry Rosé would also work well.

I truly believe that this Lamb Stifado recipe is a winner. It's relatively easy to make, incredibly flavorful, and sure to impress your family and friends. So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I'm confident that you'll love this dish as much as I do.

I'm so excited for you to try this recipe! Once you've made it, please come back and share your experience in the comments below. I'd love to hear what you think, what variations you tried, and how you served it. Your feedback is invaluable and helps me to improve my recipes and create even more delicious dishes for you to enjoy. Happy cooking!