This is a very quick and easy lamb stew from Greece.
(This recipe serves 4 people, but I usually double it.)
Ingredients:
2 T. flour
1 lb. boneless lamb meat, cut into bite-sized chunks.
1 tsp. salt
1 tsp. pepper
2 T. olive oil
4 cloves of garlic (or equivalent in crushed garlic.)
a good handful of fresh parsley, chopped.
1 C. red wine vinegar.
Directions:
1. Mix flour, salt and pepper together and dredge pieces of lamb in this mixture.
2. Heat the olive oil in a medium-sized skillet, medium heat, and brown the lamb evenly. Scrape the pan well, then add the garlic, parsley and red wine vinegar and simmer for 30 – 40 minutes, stirring occasionally.

This is a Greek lamb pasta type of dish that is delicious.
(serves 8)

Ingredients:
1 pound penne, cooked and drained.
2 pounds ground lamb.
2 medium onions, diced.
1/2 C. red wine.
1 six oz. can tomato paste. (small one)
1/2 tsp. cinnamon.
6 Tbsp. butter.
1/2 C. flour.
3 C. milk.
1/8 tsp. cayenne pepper (optional).
1/4 C. Parmesan cheese
Directions:
1. Preheat oven to 375 degrees. Cook and drain the pasta and put aside.
2. Cook lamb in a large saucepan until it is no longer pink, breaking it apart as it cooks, then drain excess fat off and return it to the pan.
3. Add the onions and cook until translucent.
4. Add wine and cook until almost all liquid has evaporated – about 5 minutes or so.
5. Stir in the tomato paste, cinnamon, 2 C. water and simmer until thickened, stirring occasionally. (10 – 15 min.)
6. Make cheese sauce as follows:
Melt the butter in a medium saucepan and add flour. When that is all mixed together, add the milk slowly, whisking constantly so that it doesn’t become lumpy. It should take about 8 minutes or so for it to become thickened and bubbly. Add cayenne at this point, if desired.
7. Add pasta to the lamb mixture and pour into a 9×13 inch pan. Pour the sauce over the pasta mixture, covering it completely. Cook until it browns in spots, about 35-40 minutes.