500g/1lb 2oz lean lamb, cubed
4 tbsp olive oil
2 onions, thinly sliced
2 garlic cloves, crushed
1 x 400g/14oz can tomatoes
2 tbsp red wine vinegar
300ml/½ pint/1¼ cups red wine
1 tsp chopped fresh oregano
2 fresh rosemary sprigs
salt and ground black pepper
1 Cook the lamb in the oil in a pan set over a medium heat, stirring occasionally, until browned all over. Remove from the pan and keep warm.
2 Add the onions and garlic to the pan and cook for 5 minutes, stirring occasionally, until tender. Stir in the tomatoes, vinegar, wine and herbs.
3 Return the lamb to the pan, then reduce the heat and simmer for 1 hour 20 minutes or until the lamb is tender and the sauce has thickened. Season to taste with salt and pepper.
4 Meanwhile, cut the potatoes into large pieces and cook in a pan of lightly salted boiling water until tender. Drain well.
5 Serve the stifado with the boiled potatoes.