• 1 Tbsp. olive or cooking oil
  • 1 1/2 lbs. lean lamb, trimmed of fat and cut into 1-inch cubes
  • 1 8-oz. can tomato sauce
  • 2 whole cloves
  • Salt and pepper to taste
  • 1 small bay leaf, crumbled
  • 3/4 cup consomme, water or dry red wine
  • 2 Tbsps. lemon juice
  • 1 clove garlic, minced
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 small turnip, diced
  • 1 medium potato, diced
  • 1 cup frozen green beans or peas


Heat oil in large skillet over medium-high heat and quickly brown lamb on all sides. Add tomato sauce, cloves, salt, pepper, bay leaf, consomme or other liquid, lemon juice and garlic. Mix well. Cover and let simmer 30 minutes. Mix onion, carrots, turnip and potatoes with meat. Cover and let cook until vegetables are tender, about 1 hour. Sprinkle frozen peas over stew and cook approximately 15 minutes more.

Makes 6 servings each with 327 calories, 13 g fat and 120 mg cholesterol.

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Submitted 6/13/05.
Source: Best Recipes: October '94
Submitted By: Linda Wilson
Classic Grecian Lamb