How to make Lamb Stifado -
Marinated boneless lamb cubes cooked with plenty of tomatoes to make a delicious dish.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless mutton (हड्डी रहित मटन), Tomato concasse (टमाटर/टोमाटो कौनकास)
Cuisine : Greek
Course : Main Course Mutton
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For more recipes related to Lamb Stifado checkout Mutton Curry, Haleem, Kadai Gosht Hussainee, Mutton Khichda . You can also find more Main Course Mutton recipes like Lamb Tagine With Prunes Narial Ka Gosht Mutton Bhatinda Mirchi Mutton
Lamb Stifado Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 26-30 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Lamb Stifado Recipe
Boneless mutton cut into medium cubes, 500 grams
Tomato concasse 2 cups
Garlic cloves chopped 3
Cloves 6
Cinnamon 2 inch
Fresh oregano 1 teaspoon
Red wine 2 tablespoons
Red wine vinegar 1 tablespoon
Olive oil 4 tablespoons
Shallots 10-12
Tomato puree 2 tablespoons
Salt to taste
Paprika smoked 1 teaspoon
Crushed black peppercorns to taste
Fresh parsley chopped for garnishing
Method
Step 1
Place the lamb cubes in a large bowl. Add the garlic, cloves, cinnamon, oregano, red wine and red wine vinegar, mix well and set aside to marinate for twenty to thirty minutes.
Step 2
Heat olive oil in a non-stick pan. Add the shallots and sauté for five minutes. Remove from pan and set aside.
Step 3
Add the marinated lamb cubes and sauté till well browned from all sides. Reserve the marinade.
Step 4
Add the sautéed shallots along with the reserved marinade, tomato concasse, tomato puree and sufficient water and stir to mix.
Step 5
Add salt, paprika and crushed peppercorns and mix well. Bring to a boil, reduce heat and simmer for thirty to forty minutes. Add parsley and mix well.
Step 6
Serve hot.
Nutrition Info
Calories : 1650 Kcal
Carbohydrates : 27.3 gm
Protein : 97.6 gm
Fat : 127.6 gm
Other : Iron- 15.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
