Greek Lamb Stew

Looking for something a little different?  This recipe is great for winter months as well as a non-brisket addition to your Seder meal. Enjoy!


½ cup golden raisins

½ cup plus 3 Tablespoons Cream Sherry or Sweet Passover wine

2 pounds boneless lamb cut in 1″ cubes

1 cup fresh orange juice

4 cloves minced garlic

1/4 cup olive oil

1 ½ cup frozen pearl onions

1 teaspoon saffron threads or 1/8 teaspoon powdered

2 teaspoons ground coriander

2 teaspoons dried thyme

1 ½ teaspoons ground cumin

½ cup slivered almonds

1 tablespoon matzo cake meal or potato starch

½ cup dry red wine

salt and freshly ground pepper to taste

3 medium tomatoes seeded and cubed

½ cup halved, pitted Calamata olives

2 tablespoons fresh lemon juice



1. Soak the raisins in the ½ cup Sherry or Sweet Passover wine for 1 hour or longer.

2. Marinate the lamb in the orange juice and garlic at least 2 hours at room temperature.  Drain and reserve the marinade.

3. Heat 2 tablespoons of the olive oil in a dutch oven and brown the lamb.  Remove the lamb to a bowl with a slotted spoon.

4. Saute the onions in the pan until a light golden and then add the spices and the almonds and saute’ for another 5 minutes.

5. Stir in the cake meal or potato starch with a whisk and cook for 1 minute.  Add the raisins with the Sherry, the reserved marinade and the red wine.  Stir to mix and season to taste with the salt and pepper.

6. Return the lamb to the pot and add the tomatoes and the olives and cook until the meat is tender, about 1 ½ hour.  If the sauce is too watery, reduce the liquid after removing the solids from the pan.

7. Add the 3 tablespoons of Sherry and the lemon juice and reheat all of the ingredients and serve

NOTE: The stew can be made with dark chicken thigh meat instead of lamb. 

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