This hearty, yet luscious stew is just right for a cold winter supper. The stew will feed a crowd, but can easily be reduced.
4 tbs. olive oil, plus more if needed
5 lb. lamb, cut into 2″ cubes, well seasoned
5 medium onions, sliced finely
2 celery stalks
4 garlic cloves, minced
leaves from 4 thyme sprigs
1 tsp. dried oregano
3 bay leaves
2 carrots, halved lengthwise
3 can (14oz. each) chopped tomatoes
1 1/4 cups lamb or beef stock
1 cup white wine
1 lb. ditalini or other small tubular pasta
2/3 cup crumbled feta
Heat the oven to 325°F. Heat 3 tbs. of the oil in and oven-proof pan that comes with a lid. Working in batches, brown the lamb on all sides and remove to a bowl, adding more oil is needed. Stir in the onions and cook until soft and translucent.
Stir in the garlic, celery, thyme and oregano. Stir for a few minuets, then add the bay leaves, carrots, tomatoes, stock and white wine. Bring to a boil, then cover and cook for 2 1/2 hours.
Towards the end of the cooking time, check to see if you need more water and cook the pasta per the package directions. Drain the pasta and stir into the stew.
Sprinkle with feta cheese to serve.
Cooking with Nigella 
Greek Lamb Stew sounds absolutely decadent! I love the idea of the lamb being browned in batches for maximum flavor, and the combination of tomatoes, white wine, and oregano screams of Mediterranean comfort food. The crumbled feta on top is the perfect finishing touch, adding a salty creaminess that pairs beautifully with the rich stew. Definitely saving this recipe for a cozy winter night in!
Have you experimented with adding other vegetables, like zucchini or eggplant, to bulk up the stew and add more variety?
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Great idea to add more veg!!!! I think both zucchini and eggplant would complement to Mediterranean theme.
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