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.