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Greek Lamb Stew Recipe

Greek Lamb Stew

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Average Rating:

Total Reviews: 12

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  • on January 05, 2012

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    Ah - the domestic goddess strikes again. Nigella's recipes are always crowd pleasers and this one is particularly delicious on a cold winter's night. Whatever you do, don't skip the feta cheese - it's vital. Enjoy.

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  • on December 31, 2011

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    This was absolutely delicious. I think I will try it using some lamb shanks i just bought on sale!

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  • on April 20, 2011

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    All of my family members give this recipe a BIG thumbs up! I cooked one night before and let it set in the refrigerator over night! So yummy! Even my 4 year old asked me to cook it again!

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  • on August 03, 2009

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    Made this recipe as written. Nothing to write home about or serve to guests.

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  • on May 03, 2009

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    Made this for company today and everyone LOVED it. I cooked the meat night before and let it sit in fridge overnight. Added more carrot and left them in the stew; used a little less pasta. Taste and add S&P before serving. DEEELISH!!! Don't forget the feta which tossed with all three herbs.

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  • on January 06, 2009

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    Made this recipe with beef instead of lamb since my wife won't eat lamb. Also didn't add the wine since I didn't have it on hand. I used a splash of red wine vinegar for the acidity that would have come from the wine. Used fresh mint as the herb instead of basil or oregano. This dish is fabulous!

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  • on September 27, 2008

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    This lamb stew has become an entertaining favorite in our household. You make it a day ahead so that the flavors meld and simply re-heat the day of serving. It makes fantastic leftovers as well. My husband, who is Greek, adores this dish. When my brother-in-law travelled from Greece last year with two male friends, I served this stew. They all raved about it, saying that it was better than what is served in Greece, and they all requested it for lunch the next day! A+++++ recipe, Nigella!

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  • on October 12, 2007

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    This was such a pleasure for me and my honey to eat over several days. The flavor developed beautifully and the meat became so tender. I also kept just a few of the fatty and chewy pieces of the meat instead of throwing them away, but that's my preference for the texture and I love the flavor of fat. Indeed, I had to cut the recipe down 25% for just the two of us. I also added more carrots for color and flavor. Game plan for next-time: Add more carrots, cauliflower & some green beans, and cut back on the pasta. That way you can get your veggies in. A great all in one dish! Thanks Nigella!

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  • on April 24, 2007

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    I made this stew with Beef Chuck roast, cut into cubes (about 3.5 lbs--sized down the rest of the recipe accordingly--the only other change I made was to dust the meat with flour before browning it. This is such good comfort food! The feta adds a nice note. When I see lamb on sale, I'll try it that way, too! This is a new favorite...

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  • on April 18, 2007

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    The flavor was so great I just regret that i didn't folow the direction and I put too much pasta in it. Also I think I will pour the stew over pasta per serving...so it will last longer. YUM YUM

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