Lamb stifado with feta mash
Serves: 6

Recipe photograph by Martin Poole
Lamb stifado with feta mash
This robust spiced meat stew is usually made with Mavrodafni, a sweet Greek red wine. Here we use a ruby port, which mimics the depth and richness
Serves: 6
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Nutritional information (per serving)
Calories
663Kcal
Fat
29gr
Saturates
10gr
Carbs
43gr
Sugars
14gr
Fibre
5gr
Protein
42gr
Salt
2.4gr

Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes

Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- approx. 1kg boneless lamb shoulder, diced
- 250ml ruby port
- 2 tbsp red wine vinegar
- 2 cinnamon sticks
- 2 bay leaves
- 2 tsp dried oregano
- 1 tsp ground allspice
- 1 tsp ground cloves
- ¼ tsp freshly grated nutmeg
- 3 tbsp olive oil
- 400g shallots, peeled
- 3 garlic cloves, crushed
- 2 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 1 tsp clear honey
For the feta mash
- 100g feta, crumbled
- 1kg floury potatoes (eg. Maris Piper), peeled and cut into chunks
- 175ml milk
- 3 tbsp extra virgin olive oil (preferably Greek)
- small handful fresh parsley, finely chopped
Step by step
- Put the lamb in a large bowl and add the port, vinegar, cinnamon sticks, bay, oregano, allspice, cloves and nutmeg. Marinate in the fridge for at least 3 hours, ideally overnight.
- Preheat the oven to 180°C, fan 160°C, gas 4. Drain and reserve the marinade from the lamb, removing as much moisture from the meat as possible. Place a large flameproof casserole over a medium heat and heat 1 tablespoon of the oil. Sauté the shallots for 4-5 minutes until lightly browned all over. Remove with a slotted spoon. Add the remaining oil and cook the lamb over a high heat, in batches, until browned. Lower the heat, add the garlic and cook for another minute.
- Return the shallots and lamb to the pan with the marinade, tomato purée and chopped tomatoes. Fill the chopped tomato tin with water and pour into the pan. Stir in the honey, then bring to a gentle simmer. Cover and transfer to the oven for 1 hour. Remove from the oven and stir – if the sauce looks very thick, add a splash of water. Cover and return to the oven for another hour, or until the meat is tender.
- Meanwhile, make the mash. Remove the feta from the fridge before starting – you don’t want it to be fridge-cold. Rinse the potatoes with cold water until they mostly run clear. Add to a deep saucepan, cover with more cold water and add 1 teaspoon of salt. Bring to the boil, reduce the heat and simmer for 15 minutes until the potatoes are tender. Drain the potatoes in a colander and leave to steam dry for 30 minutes.
- Heat the milk in a small saucepan over a low heat until hot but not boiling. Return the potatoes to the pan and, using an electric hand mixer, beat the potatoes until just broken up. Combine the milk with 2 tablespoons of the olive oil and pour half the mixture around the potatoes. Beat again until just combined. Add the rest of the milk, beating again until totally combined. Crumble ¾ of the feta into the mash and fold through, seasoning well. Transfer to a serving bowl, and garnish with the remaining feta, parsley and drizzle with the final tablespoon of oil. Serve alongside the stifado.