This great lamb stifado recipe (adapted for the thermal cooker from a Waitrose recipe) is a traditional Greek casserole with lamb and onions. It can be served with crusty bread, rice, cous cous or my choice creamy mash potatoes.
*Although this was made in my new 3L Thermal Cooker it will work fine in the 4.5L.
1½kg diced lamb shoulder
300ml red wine
3 cloves garlic, crushed
3 bay leaves
1 stick cinnamon
15g pack oregano, leaves only
2 tbsp olive oil
1 pack echalion shallots, peeled, root left intact
395g can Peeled Italian Cherry Tomatoes
Fresh parsley and mint, roughly chopped
Feta cheese, crumbled, optional
The day before, place the lamb in a non-metallic bowl with the red wine, garlic, bay leaves, cinnamon and oregano leaves. Cover with clingfilm and refrigerate overnight.
On the day you want to serve, heat the oil in inner pot, gently fry the shallots until golden, then remove and set aside. Remove the lamb from the marinade, reserving the liquor.
Brown the meat in the inner pot then add the marinade liquid, fried shallots and the tomatoes, and season generously.
Bring to the boil then put your inner pot into the insulated outer container and shut the lid, Leave to slow cook without power for a minimum of 2.5 hours but you can leave it for up to 7 hours.
Serve with with crusty bread, rice, cous cous or my choice creamy mash potatoes and scattered with the chopped herbs, lemon zest and feta.