Recipe for Greek Lamb Stew


1/4 cup all-purpose flour
1 salt
1 black pepper
3 lb lamb; cut into 2 cubes
1/4 cup olive oil
1 bay leaf
1/4 teaspoon ground thyme
1/4 teaspoon dried rosemary
1 cl garlic
2 cup chicken stock
1 cup white wine
1 can tomato sauce
2 small white onions; blanched
1/2 cup black olives; pitted


Season flour with salt and pepper and dredge lamb cubes in it. Heat olive oil in large soup kettle over medium high heat. Brown lamb cubes in oil. Sprinkle herbs and garlic over lamb and add stock, wine, and tomato sauce. Season with additional salt and pepper to taste. Simmer over medium heat for 1-1/2 hours. Add blanched onions and olives. Simmer 1/2 hour longer.

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