Traditional Greek Lamb Stifado with Pearl Onions
Method
Sear Lamb: Heat the extra virgin olive oil in a deep, non-stick casserole pot over medium-high heat and sear the diced lamb until browned on all sides, then remove and set aside.
Soften Onions: Add the whole pearl onions and sliced garlic to the remaining juices, cooking gently for 5 minutes until they turn translucent and lightly golden.
Deglaze and Spice: Return the lamb to the pot, pour in the red wine vinegar to deglaze, and add the tomato purée, cinnamon stick, whole cloves, and bay leaves.
Slow Simmer: Stir in the tinned chopped tomatoes along with 150ml of water, bring to a boil, then cover and simmer gently over low heat for 1 hour until the meat is meltingly tender.
Nutritional Insight: This exceptionally high-protein, low-fat braise keeps blood sugar perfectly level, helping to control appetite signals while the prebiotic insulin from pearl onions feeds a healthy gut microbiome. Culinary Hack: To peel pearl onions effortlessly, blanch them in boiling water for 30 seconds and shock them in ice water; the skins will slide right off without tearing the delicate layers apart.
Nutrition Facts
Per serving
