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Lamb Kapama

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Ingredients:

  4 Portions:

1 kg lamb shoulder or leg cut to 8 pieces

10 ripped Italian plum tomatoes or

1can x756gr crushed tomato

2 tablespoons tomato paste

110gr butter

2 tablespoons flour

1 tablespoon sugar

½ cup red wine

The juice of one lemon

Salt and fresh ground black pepper.  

Preparation method

Pour lemon juice over meat and keep refrigerated 2-3 hours.

Boil tomatoes in 2 litters of water for 3 minutes.

Peel skin cut them to 4 pieces squeeze seeds out and chop up to small pieces.

Sprinkle meat with flour and fry lightly both sides, in cooking pot with butter add crushed tomato and tomato paste.

Also add 1cup of water, salt and pepper and cook for 1,1/2 hour or until tender.

Serve with steamed rice and fried potatoes or pasta topped with sauce from Kapama and sprinkle some grated Kasseri or Parmesan cheese.

Greek wine recommended