Paired with a fresh salad, it turns into a complete and deeply satisfying meal. Of course, the same recipe can be made with other types of meat or poultry, but goat or lamb give the sauce a particularly mellow, almost “bound” texture.

Translation | Amaryllis Tsegou

Prep time: 20 mins | Cooking time: 1 hour and 30 mins | Total time: 1 hour and 50 mins | Serves: 5-6

Ingredients

  • 1 kg lamb (shoulder or leg), cut into portions

  • 1 kg potatoes, cut into large wedges

  • 1 cup olive oil

  • 130 ml white wine

  • 1 large onion, roughly chopped

  • 3 garlic cloves, sliced

  • 1 tsp ground allspice

  • 1 tsp dried thyme

  • 1 tsp sugar

  • salt
and freshly ground black pepper

Directions

  1. For the lamb and potatoes stew, heat the olive oil in a wide pot and brown the lamb well on all sides.
  2. Remove the meat and brown the potatoes in the same pot, along with the thyme and allspice.
  3. Remove the potatoes and return the meat to the pot. Deglaze with the wine and let the alcohol evaporate.
  4. Add the garlic, salt and a glass of water and lower the heat.
  5. Cover the pot and let the meat simmer gently.
  6. When the lamb begins to soften, return the potatoes to the pot and continue cooking until everything is tender and the sauce has thickened.
  7. Just before removing from the heat, add lemon juice, oregano and a little chopped parsley.
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