Empty My Fridge
Aromatic Lamb Stifado - Instant Pot Greek Recipe
Ingredients
- Lamb4–5 lb
- Shallot · peeled
- Olive oil½ cups
- Garlic · grated4–5
- Balsamic vinegar2–3 tbsp
- Tomato · crushed
- Tomato paste1 tbsp
- Honey1 tsp
- Bay leaf2
- Cinnamon stick1
- Peppercorn6–10
- Allspice6
- Saltto taste
- Black pepper · crackedto taste
- Chili flake · crushed flakes½ tsp
- Oregano · dried1 tsp
Instructions
- Season the lamb on both sides with salt and pepper.
- On the Saute setting, heat 1/4 cup olive oil and brown the meat about 5 minutes per side, in several batches so it browns rather than steams.
- Add the balsamic vinegar and water to deglaze the pot. Return all the meat to the pot with the tomatoes and all the seasonings except the oregano.
- Pressure cook on High for 25 minutes with the vent sealed. Let the pressure release naturally for 15 minutes, then open the valve to release the rest.
- While the meat cooks, preheat the oven to 425°F (220°C).
- Spread the shallots on a baking pan, drizzle with the remaining olive oil, season with salt and pepper, and roast about 25 minutes, until golden and tender.
- Add the shallots to the pot and simmer on Saute until the sauce thickens, about 10 minutes.
- Stir in the oregano, taste, and add more salt if needed.
Summarized from Dimitra's Dishes's video. Watch it for the details.
More recipes with
GarlicTomatoShallotTomato pasteLamb
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.