Kapamas Lamb In Aromatic Tomato Sauce Recipes

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KAPAMAS - LAMB IN AROMATIC TOMATO SAUCE



Kapamas - Lamb In Aromatic Tomato Sauce image

Kapama is the name given to many different aromatic meat stews in Greece. This particular recipe is from Evia, and I've included two of the island's major agricultural products, figs and green olives. It's a great Sunday meal.

Provided by Diane Kochilas

Categories     dinner     Lunch

Number Of Ingredients 17

¼ cup olive oil
2 ½ pounds lean lamb (preferably leg or shoulder, cut into stewing cubes)
2 large white onions (peeled and finely chopped)
¼ cup brandy
2 cups peeled (seeded, and finely chopped tomatoes (with juice))
6 to 8 allspice berries
2 medium bay leaves
1 cinnamon stick
Salt and freshly ground pepper (to taste)
¼ cup chopped parsley
1 cup dried Greek figs
1 cup green or black Greek olives (rinsed)
1 cup basmati rice
2 ½ cups water
1 large pinch saffron ((Greek krokos Kozanis))
Salt to taste
1 tablespoon butter

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.

LAMB IN TOMATO SAUCE



Lamb in Tomato Sauce image

This is an adaptation of a dish my husband cooks from Libya. As with all my recipes.... adapt it to your own tastes... add a little of this or leave out a little of that.... use a little more of this or a little less of that until you find how you like it. If you like HOT stuff I bet this would be good with some peppers but I wouldn't have a clue which kind would compliment it best.

Provided by Veiled Princess

Categories     Lamb/Sheep

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lamb, cut up
4 tomatoes, diced
1 onion, diced
2 tablespoons garlic, minced
1 cup tomato sauce
1/4 cup tomato paste
salt and pepper, to taste
parsley flakes, to taste
2 tablespoons olive oil

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.

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