About this recipe:Your favourite Greek flavours permeate this rich lamb stew, which is simmered in a tomato and red wine sauce laced with cumin, orange zest, cinnamon and more. Make it on the hob or in the slow cooker for an effortless dish. Serve with rice, mashed potatoes or hand-cut chips.
Trim the lamb and cut into bite sized pieces. In a flameproof casserole, heat 1 tablespoon oil. Cook 1/3 of the lamb until brown, about 5 minutes; remove from the pan and set aside. Repeat twice more with the remaining lamb, then return all of the lamb and juices to the pan. Add the remaining oil along with the onions and garlic; cook, covered, until onions are soft, about 5 minutes.
Add the passata, tomato puree, red wine, currants, brown sugar, cumin, orange zest, bay leaves and cinnamon stick. Bring to the boil, reduce the heat and simmer for 1 hour, or until the lamb is tender.
Discard the bay leaves and cinnamon stick just before serving. Serve the stew garnished with chopped parsley, if desired.
Make it in a slow cooker...
To make this stew in a slow cooker, simply brown the lamb and then the onion and garlic as stated in step one. Then transfer everything to the slow cooker and cook on Low for 6 to 8 hours.