In Greek: αρνάκι κοκκινιστό, pronounced ahr-NAH-kee koh-kee-nee-STOH
Any kind of meat and poultry can be cooked in a traditional tomato-based red sauce (kokkinisto) and for this recipe, I added sweet red and green peppers to add a greater depth of taste, and some color. (See below for an alternative with onion and cloves.) Serve this dish with rice, pasta, or potatoes with the sauce spooned over the top.
Prep Time: 15 minutes
Cook Time: 1 minute
Total Time: 16 minutes
- 1 1/2 pounds of leg of lamb, cut in 2-inch pieces
- 2 teaspoons of Greek oregano (rigani)
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/3 cup of olive oil
- 1 small onion, chopped
- 1 tablespoon of chopped sweet red pepper
- 3 tablespoons of chopped green bell pepper
- 3 tablespoons of dry red wine
- 2 ripe tomatoes, grated (use a coarse grater)
- 1 1/2 cups of water
- 3/4 cups of water
Wash the meat well to remove any debris and drain in a colander for 15 minutes. Combine the oregano, salt, and pepper in a small bowl and sprinkle over the meat. Rub spices into the meat until all pieces are seasoned.
Put olive oil and onions in a large saucepan or small stock pot, and cook over high heat, stirring occasionally until the oil bubbles (boils). Add the lamb and cook, covered, for 2 minutes, stirring occasionally to prevent sticking. Add the peppers and wine, cover partially, and cook for 2 minutes. Add tomatoes and 1 1/2 cups of water, cover, and bring to a boil. Reduce heat to medium and cook for 30 minutes. Add the remaining 3/4 cups of water, and continue to cook for 30 minutes longer (total of 1 hour). Turn off heat and allow to sit for 20 minutes before serving.
Note: Cooking time will depend on the age of the lamb. This is based on a young (under 1 year old) lamb.
Yield: serves 4