Greek·non-vegetarian·easy

Lamb Kapama with Hilopites

Name: Lamb Kapama with Hilopites
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 kg, cut into 4 cm chunks lamb shoulder; 3 tbsp olive oil; 1 large, finely chopped red onion; 3, minced garlic cloves; 400 g canned diced tomatoes; 2 tbsp tomato paste; 125 ml dry red wine; 1 tsp ground cinnamon; 1/4 tsp ground cloves; 1 tsp dried oregano; 1 bay leaf; 1 tsp salt; 1/2 tsp black pepper; 250 g hilopites (Greek egg noodles); 50 g myzithra cheese, grated

Imagine tender lamb simmering in a rich tomato-cinnamon sauce, served over hilopites, the tiny Greek egg noodles that soak up every drop. This is kapama, a dish from the island of Crete, where slow cooking transforms simple ingredients into something magical. The warm spices of cinnamon and clove mingle with the sweetness of tomatoes, while the lamb becomes fork-tender. It's comfort food with a Mediterranean soul, perfect for a cozy Sunday dinner. You'll love how the house fills with an irresistible aroma as it bubbles away. Serve it with a sprinkle of grated myzithra cheese and a glass of red wine.

140 min(prep 20 + cook 120)

4 servings

650 kcal

Ingredients

lamb shoulder1 kg, cut into 4 cm chunks
olive oil3 tbsp
red onion1 large, finely chopped
garlic cloves3, minced
canned diced tomatoes400 g
tomato paste2 tbsp
dry red wine125 ml
ground cinnamon1 tsp
ground cloves1/4 tsp
dried oregano1 tsp
bay leaf1
salt1 tsp
black pepper1/2 tsp
hilopites (Greek egg noodles)250 g
myzithra cheese, grated50 g

Directions

1
Pat the lamb dry with paper towels and season with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Working in batches, brown the lamb on all sides, about 5 minutes per batch. Transfer to a plate.
2
Reduce the heat to medium. Add the onion and cook until soft and golden, about 5 minutes. Stir in the garlic, tomato paste, cinnamon, cloves, and oregano. Cook for 1 minute until fragrant.
3
Pour in the red wine, scraping up any browned bits from the bottom. Let it bubble and reduce slightly, about 2 minutes. Add the diced tomatoes, bay leaf, and 250 ml of water. Return the lamb to the pot.
4
Bring to a simmer, then cover and cook over low heat for 1.5 to 2 hours, until the lamb is fork-tender. Stir occasionally and add a splash of water if the sauce thickens too much. The sauce should be rich and coating.
5
About 20 minutes before the lamb is done, cook the hilopites in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain well.
6
To serve, spread the hilopites on a platter or divide among bowls. Spoon the lamb and its sauce over the top. Sprinkle with grated myzithra cheese and serve hot.

#greek #lamb #comfort-food #slow-cooked #pasta

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