Greek Style Braised Lamb with potatoes in a Tomato Sauce (All in one pot!)

hi guys welcome back to the metres dishes so today I'm going to teach you a classic Greek recipe that is called Edna kokanee stomach but that this which just translates to lamb braised in a rich tomato sauce with potatoes it's going to be all cooked in this in one pot now in the past I've made a bunch of lamb recipes but they've all been in the oven this is kind of a go-to quick recipe that you can make on your stovetop and you just throw everything in there and you pretty much forget about it in two hours you have a delicious meal now let's go over the ingredients and then we're going to get started I have some onions I have two onions that I've sliced in my pot and they're they've been cooking for the past 15 minutes over medium heat and they're nice and soft and tender and like really translucent and good so those are ready I'm going to show them to you in a minute lots of garlic chopped up here I love garlic so I use lots of garlic this is like six or seven big cloves of garlic over here now if you don't like that much garlic just you know put as much as you want leave it out whatever you want but garlic I always have in my in my dishes I'll have that I have a stick of cinnamon right here we have two cans of tomatoes these are diced tomatoes that are that have nothing else in them they're just plain tomatoes no salt no spices crushed red peppers black pepper paprika dried oregano salt we're going to do some water we have lamb that's already been cut up now you can use lamb goat meat or beef or this whatever you have and whatever you like I just love the flavor of lamb and then I have some potatoes that I have peeled that I'm just going to chop up later on before we add it in now let's get started I'll take you close to my pots I can show you my onions so as you can see I didn't chop up the onions really small I basically just can slice them you know roughly it doesn't matter you don't have to you know slice them all like a particular way as long as they're cut up like this they're fine because they're pretty much going to melt and create a beautiful sauce now these are red onions so they seem a little bit darker you can use red or onions or yellow onions but pretty much you want them to be soft and translucent and slightly golden and that and there's some oil in here - obviously olive oil I'm just going to add my garlic and let it cook for another five minutes not even too long because the garlic as well is going to melt the meat is going to cook for a really long time so all of this is going to just create a beautiful rich sauce so now the garlic doesn't really get translucent because that takes a little longer it's just cooked a little bit in here with the onion at this point I'm just going to add all of my meat so I just added my meat to this my lamb meat and this is about four pounds of assorted cuts of lamb and I'm just going to let this cook just a little bit in the oil and the onions just stirring it in we're not browning it or anything like that now at this point I'm going to add my salt and my spices I'm going to start with a teaspoon of salt and then later on I'll check and see if we're getting more a little bit of black pepper I'll put a teeth a teaspoon in here adjust the spices to your liking okay I like my food spicy so add a little extra spice to my food I like a nice and hot crush red pepper flakes that's a lot so I would say if you're not used to eating spicy start with a quarter teaspoon and move up and see a little by little adjusted to however much however much spice you like a teaspoon of paprika and that's going to add make it nice and red tomato sauce is also going to do that I put my cinnamon stick in there and now my two cans of diced tomatoes you can use crushed Tomatoes whatever tomatoes you find and this is going to help create a beautiful sauce and around four cups of water I'm going to keep an eye on it and I might need to add a little bit more water later but for now we'll just start with the four cups that might be just the right amount now we're going to need I'm just going to put the lid on this and let it cook over medium heat for about an hour and I'm going to continue to stir it and I'll know when it's ready when the meat is really nice and soft and that's it we'll get back to it as soon as the meat is nice and soft all right so the meat has been cooking on medium-high heat for an hour and the water that we've added is starting and the sauce is all starting to reduce so I'm just going to take out at this point the cinnamon stick I can smell the flavor that it's left it smells the aroma actually that it's left it's really beautiful now I'm going to add my potatoes I've cut my potatoes in pretty big chunks so that way they don't get all like you know mushy in here when they're cooking and I'm going to let them cook in here for about another like 40 minutes the meat has began to softened so I'm going to keep an eye on them I forgot to cut this potato let me cut this on and put it back in I'll add another teaspoon of salt in there for the potatoes give it a nice mix and I'll add that last potato I'll cut it into big chunks and in about 30 to 40 minutes this will be ready and it's going to thicken up the sauce is going to reduce a little bit more I'm still going to keep it on a medium high heat but what I'm going to continue to watch it so it doesn't burn and continue to stir it and then I'll show you what it looks like when it's ready all right so the potatoes are done cooking they've cooked for about 35 minutes I've tasted the salt and I just I've tasted the I've checked the seasoning that's what I meant to say and I just added about a half a teaspoon more salt I'm adding some chopped up parsley you can add cilantro if you want but parsley is really I like parsley better in this now I'm just gonna give it a nice mix and I'll show you what it looks like it looks pretty darn good let me tell you it's healthy it can feed a big crowd look at that it's thickened up beautifully now this over a little bit of rice or with some nice crusty rustic bread is to die for you can even serve it over pasta if you like but I like to I'm just going to taste it like this I have rice cooking on the side it should be ready in a little bit and we'll eat this I'll sit down with my family I need a nice dinner later on let me just have a little bite of this for now some of the potatoes have broken up and melted and thinking the sauce just so beautifully it smells it smells like my childhood that's what it smells like it smells delicious my mom used to cook this kind of food all the time and we would alternate the lamb for chicken sometimes or beef and you can really like this recipe is really versatile actually anyway get the recipe I'm going to post it on my website the meters issues calm close your comments down below share pictures with me on Facebook of how you've made these recipes and I'll see you guys next time bye everyone

Channel: Dimitra's Dishes

Views: 78,430

Rating: 4.899075 out of 5

Keywords: greek lamb, arni, lamb stew, greek recipes, greek food, cooking channel, cooking show, dimitra khan, easy greek food, how to make greek food

Id: tFRzCA74EGA

Length: 7min 26sec (446 seconds)

Published: Mon May 02 2016