Greek dish, Lamb in a spicy tomatoes sauce?
Discussion
Just back from a geek holiday (Zakinthos) and loved the food. In particular there were 3 dishes that all had a very similar spicy tomato sauce.
2 of them were particular to the individual restaurant (Lamb Zakinthos style, and Lamb Ambrosia). They were very similar to a one pot dish (Lamb Stamna) listed in a few restaurants , but with the elements on a plate rather than layered in a pot.
I assumed Lamb Stamna was a well known dish but there are very few references to it on Google.
Does anyone know what the sauce might be, is is there a Greek tomato sauce that might be the base for each of those dishes?
The nearest equivalent I can think of is a goulash (ie a spicy casserole).
2 of them were particular to the individual restaurant (Lamb Zakinthos style, and Lamb Ambrosia). They were very similar to a one pot dish (Lamb Stamna) listed in a few restaurants , but with the elements on a plate rather than layered in a pot.
I assumed Lamb Stamna was a well known dish but there are very few references to it on Google.
Does anyone know what the sauce might be, is is there a Greek tomato sauce that might be the base for each of those dishes?
The nearest equivalent I can think of is a goulash (ie a spicy casserole).
Her indoors is from Thessolonika and tells me the basic greek sauce used is just a little garlic and onion sweated off in greek olive oil, then tomato and oregano , she said the recipie in this link is pretty much standard. http://www.food.com/recipe/greek-tomato-sauce-4224...
just an addition , for the spicey ones they do add greek dried chilli flakes called boukavo, she has just come back from seeing her mum and always brings me packets back as i love the stuff. if you pm me i can send you a pack mate no problem. it looks like normal chilli flakes but has a little something i cant put my finger on that makes it a little different to the stuff we get here.
That other than the cinnamon that's pretty much my Bolognese sauce 
This has more of a casserole/goulash vibe to it. It might be the fact it was lamb (and veg) which made it seem different.
It was one of the nicest things I've ever eaten, so I'm keen to replicate it at home!
The plated version was served with roast potatoes, but not crispy like a British roast spud
Edited to add, when I say not crispy it's not a criticism. They were cooked so that there wasn't a hard shell/skin, which went well with the whole dish.
This has more of a casserole/goulash vibe to it. It might be the fact it was lamb (and veg) which made it seem different.
It was one of the nicest things I've ever eaten, so I'm keen to replicate it at home!
The plated version was served with roast potatoes, but not crispy like a British roast spud
Edited to add, when I say not crispy it's not a criticism. They were cooked so that there wasn't a hard shell/skin, which went well with the whole dish.
Edited by 98elise on Saturday 19th August 12:20
We are go to Zakynthos regularly and are going back tomorrow.
The dishes that are called 'Zakynthos' rabbit, lamb etc are in a sauce similar to stifado minus the cloves and whole baby onions. As said a tomato sauce with cinnamon sticks and a touch of dried chili. We often get a Zakynthos rabbit from one of the tavernas we go, for the final bit of cooking there is a bit of feta crumbled on the dish and a quick grill... a kind of saganaki I suppose. Any way it is fantastic. One thing you do need not to be shy with is seasoning and oil, I will use a full wine glass of good olive oil when cooking stifado or the 'Zakynthos' type dishes.
Stamna is the dish it is cooked in, not the food inside it, that's probably why there are no definitive themes of what a stamna is.
I did something similar to this the other week with rabbit, it was good.... the views were not the same as on Zakynthos mind!
https://www.cooklikegreeks.com/en/recipes/chicken-...
FYI one of the best stifados I have had in Greece, the taverna website has the recipe too: http://www.agni.gr/food_and_wine/recipes/stifado.a...
The dishes that are called 'Zakynthos' rabbit, lamb etc are in a sauce similar to stifado minus the cloves and whole baby onions. As said a tomato sauce with cinnamon sticks and a touch of dried chili. We often get a Zakynthos rabbit from one of the tavernas we go, for the final bit of cooking there is a bit of feta crumbled on the dish and a quick grill... a kind of saganaki I suppose. Any way it is fantastic. One thing you do need not to be shy with is seasoning and oil, I will use a full wine glass of good olive oil when cooking stifado or the 'Zakynthos' type dishes.
Stamna is the dish it is cooked in, not the food inside it, that's probably why there are no definitive themes of what a stamna is.
I did something similar to this the other week with rabbit, it was good.... the views were not the same as on Zakynthos mind!
https://www.cooklikegreeks.com/en/recipes/chicken-...
FYI one of the best stifados I have had in Greece, the taverna website has the recipe too: http://www.agni.gr/food_and_wine/recipes/stifado.a...
Tickle said:
We are go to Zakynthos regularly and are going back tomorrow.
The dishes that are called 'Zakynthos' rabbit, lamb etc are in a sauce similar to stifado minus the cloves and whole baby onions. As said a tomato sauce with cinnamon sticks and a touch of dried chili. We often get a Zakynthos rabbit from one of the tavernas we go, for the final bit of cooking there is a bit of feta crumbled on the dish and a quick grill... a kind of saganaki I suppose. Any way it is fantastic. One thing you do need not to be shy with is seasoning and oil, I will use a full wine glass of good olive oil when cooking stifado or the 'Zakynthos' type dishes.
Stamna is the dish it is cooked in, not the food inside it, that's probably why there are no definitive themes of what a stamna is.
I did something similar to this the other week with rabbit, it was good.... the views were not the same as on Zakynthos mind!
https://www.cooklikegreeks.com/en/recipes/chicken-...
FYI one of the best stifados I have had in Greece, the taverna website has the recipe too: http://www.agni.gr/food_and_wine/recipes/stifado.a...
Thanks, it was quite "oily" which l liked so I definitely won't be shy with the olive oil The dishes that are called 'Zakynthos' rabbit, lamb etc are in a sauce similar to stifado minus the cloves and whole baby onions. As said a tomato sauce with cinnamon sticks and a touch of dried chili. We often get a Zakynthos rabbit from one of the tavernas we go, for the final bit of cooking there is a bit of feta crumbled on the dish and a quick grill... a kind of saganaki I suppose. Any way it is fantastic. One thing you do need not to be shy with is seasoning and oil, I will use a full wine glass of good olive oil when cooking stifado or the 'Zakynthos' type dishes.
Stamna is the dish it is cooked in, not the food inside it, that's probably why there are no definitive themes of what a stamna is.
I did something similar to this the other week with rabbit, it was good.... the views were not the same as on Zakynthos mind!
https://www.cooklikegreeks.com/en/recipes/chicken-...
FYI one of the best stifados I have had in Greece, the taverna website has the recipe too: http://www.agni.gr/food_and_wine/recipes/stifado.a...
There was certainly feta on at least one of the dishes so I shall be adding that.
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