Cypriot lamb stew

Ann Creber's - Cypriot Lamb Stew


by Ann Creber

The word "stew" brings back my memories of childhood and Nanna's cooking. No fancy "casseroles" back then.. just stew! For me, the word is synonymous with hearty Winter fare.


Serves 4 - 5

  • 2 TB virgin olive oil
  • 1 large white onion, peeled & finely chopped
  • 2 cloves garlic, crushed or finely chopped
  • 750g boneless leg lamb, finely cubed
  • 1 cup mushroom caps, chopped
  • 1 cup tomato puree
  • 1/4 cup dry red wine
  • 2 bay leaves, torn
  • 1/4 cup chopped fresh mint
  • 1 TB chopped fresh dill (optional)
  • Salt & pepper to taste
  • 1/2 cup fetta cheese, crumbled


  1. Heat the oil in a heavy based saucepan over medium heat and saute the onion and garlic for a couple of minutes.
  2. Add the meat and toss until lightly browned.
  3. Add all remaining ingredients except for fetta cheese, mint and dill.
  4. Bring to the boil, reduce heat and simmer for 1 hour or until meat is tender.
  5. Remove bay leaves, stir in the crumbled fetta, mint and dill.

Serve with warm crusty Turkish style bread.

Ann Creber
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