Kapamas Lamb In Aromatic Tomato Sauce Recipes

LAMB IN TOMATO SAUCE

Steps:

• Heat olive oil in large sauce pan and add garlic.
• Brown the lamb all over and then add the tomato and onion and toss around a bit more.
• Add all the other ingredients and stir well before covering with water.
• Allow to boil for a while (maybe 20 minutes) and then you can turn down on low-medium to a slow rolling boil to cook the sauce down (maybe another 30 minutes or more).
• When the sauce is a little thick (not like paste but not water either) it should be done.
• Be sure to check the lamb to make sure it's done in the middle before you stop cooking it.
• Serve over spaghetti noodles and top it with a little parmesian cheese OR over rice or couscous.

KAPAMAS - LAMB IN AROMATIC TOMATO SAUCE

Steps:

• In a large heavy stewing pot, heat olive oil and cook lamb, turning it frequently on all sides to brown evenly and lightly. Add the onion and sauté, stirring with a wooden spoon, until wilted.
• "Extinguish" the pot, as the Greeks say -- deglaze, in other words -- with the brandy by pouring it into the pot. Add the tomatoes, allspice, bay leaves, cinnamon, salt and pepper. Stir well with a wooden spoon to blend. Add, if necessary, enough water just to cover the meat. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour 15 minutes, or until meat is almost cooked. Add more water, if necessary, during cooking to keep mixture moist and sauce from reducing too much.
• About 10 minutes before meat is done, Adjust seasoning if necessary, and stir in the parsley just before removing from heat. Serve with saffron rice.