Greek-style lamb stew

Description

The dish is prepared without unnecessary complications. Finely chop lamb with bones, cutting into pieces of about 40-50 g each. Season the meat with salt and pepper, then lightly sauté with chopped onions. Add crushed garlic, thyme, bay leaf, tomato paste, and white wine. Simmer the dish until the meat is tender. Meanwhile, slightly dry the flour without changing its color, then cool it down. Gradually mix the flour with broth or water in small amounts. Near the end of cooking, pour the diluted flour mixture into the lamb, add olives, and simmer for another 5 minutes. Serve on preheated plates rubbed with garlic. Garnish the lamb stew with basil. The dish is now ready to be served.

Instructions