Greek Lamb Stew Recipe (Arni Yahni)

Here’s a delicious and easy recipe for Greek Lamb Stew, also known as Arni Yahni:


  • 2 pounds lamb shoulder or leg, cut into 1-inch cubes
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 can (14 ounces) diced tomatoes
  • 1 cup chicken or beef broth
  • 1/2 cup red wine
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Chopped fresh parsley for garnish


  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
  3. Add the chopped onion, garlic, carrots, and celery to the same pot. Cook until the vegetables are softened, about 5 minutes.
  4. Add the diced tomatoes, chicken or beef broth, red wine, bay leaf, oregano, thyme, salt, and pepper. Stir to combine.
  5. Return the browned lamb to the pot and bring the mixture to a boil.
  6. Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for 1 1/2 to 2 hours or until the lamb is tender.
  7. Remove the bay leaf and discard.
  8. Taste and adjust seasoning as needed.
  9. Serve hot, garnished with chopped fresh parsley.

This Greek Lamb Stew is rich in flavor and perfect for a comforting meal. Serve it with some crusty bread or over rice for a complete and satisfying dish. Enjoy!

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