A traditional dish that is usually served at feasts on the islands. We can find it on all the Cycladic islands, with minor differences in ingredients. The bottom line: stewed with the baby goat, the potatoes have such an incredible flavor. Try this dish once, and you will remember it forever!
Cooks In10' preparation | 1 hour & 45' cooking
2.6 lb lamb, cut into pieces
5 tbsp. extra-virgin olive oil
1 red onion, very finely chopped
2 cloves of garlic, crushed
6 medium potatoes, peeled and quartered
2 tbsp. tomato paste
1 cup dry white wine
4-5 allspice corns
1 bay leaf
1 small cinnamon stick (optional)
Salt, freshly ground pepper
Heat the olive oil in a pot on a medium to high heat, and brown the meat for about 6-7 minutes, until a crust forms.
Add the onion and garlic. Stir for 3-4 minutes, until transparent.
Mix in the potatoes until nice and shiny, and add the tomato paste.
Do not forget to rub the base of the pot with a spoon so that the tomato flavor is released.
Pour the wine and let it bubble for a few minutes to allow the alcohol to evaporate.
Pour enough water to cover ingredients halfway.
Add the allspice, bay leaf, and cinnamon, and bring to a boil.
Reduce heat and simmer for about 1 hour and 30 minutes, or until the meat falls off the bone and there is hardly any water left in the pot.