📝 About This Recipe
Hailing from the heart of Greek home cooking, Kapama is a soul-warming stew defined by its intoxicating aroma of warm cinnamon and sweet cloves. Unlike a standard ragu, this dish relies on a patient braise in a rich tomato and red wine base to transform humble cuts of meat into fork-tender morsels. It is a celebratory Sunday classic that fills the kitchen with a scent that is quintessentially Mediterranean and deeply nostalgic.
🥗 Ingredients
The Meat
- 2.5 pounds Lamb shoulder or Beef chuck (cut into 2-inch cubes and patted dry)
- 4 tablespoons Olive oil (extra virgin Greek oil preferred)
- to taste Salt and freshly ground black pepper
Aromatics and Base
- 2 medium Red onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 2 tablespoons Tomato paste (double concentrated)
- 1 cup Dry red wine (such as Agiorgitiko or Cabernet Sauvignon)
- 28 ounces Crushed tomatoes (high-quality canned or fresh grated)
- 1 cup Beef or Lamb stock (low sodium)
The Kapama Spice Blend
- 1-2 large Cinnamon stick (whole sticks)
- 4-5 pieces Whole cloves
- 3-4 pieces Whole allspice berries
- 2 pieces Bay leaf (dried)
- 1/2 teaspoon Granulated sugar (to balance the acidity of the tomatoes)
👨🍳 Instructions
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1
Begin by patting the meat thoroughly dry with paper towels; moisture is the enemy of a good sear. Season generously with salt and black pepper.
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2
Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering.
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3
Brown the meat in batches, ensuring not to crowd the pan. Sear until a deep golden-brown crust forms on all sides, about 8-10 minutes per batch. Remove meat and set aside on a plate.
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4
Lower the heat to medium and add the remaining olive oil. Add the diced onions and sauté for 5-7 minutes until translucent and slightly caramelized.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells toasted.
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6
Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom.
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7
Add the crushed tomatoes, stock, cinnamon sticks, cloves, allspice, bay leaves, and sugar. Stir well to combine.
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8
Return the meat and any accumulated juices back into the pot. The liquid should almost cover the meat; add a splash of water if needed.
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9
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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10
Simmer very gently for 1.5 to 2 hours. Check occasionally to ensure the liquid hasn't evaporated too much; the meat should be tender enough to break with a spoon.
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11
Once the meat is tender, remove the lid. If the sauce is too thin, simmer uncovered for another 10-15 minutes to thicken into a rich, velvety glaze.
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12
Remove the whole spices (cinnamon, cloves, allspice, bay leaves) before serving. Taste and adjust seasoning with salt and pepper.
💡 Chef's Tips
Always sear the meat in batches; if you crowd the pan, the meat will steam rather than brown, losing that deep umami flavor. If you prefer a milder cinnamon flavor, remove the cinnamon stick halfway through the cooking process. For the most authentic flavor, use a Greek extra virgin olive oil and a dry Greek red wine like Xinomavro. You can make this dish a day in advance; the flavors meld and deepen beautifully overnight in the refrigerator. If using beef, choose chuck roast or shin for the best fat-to-meat ratio for slow braising.
🍽️ Serving Suggestions
Serve over a bed of buttery orzo (manestra) or thick Greek pasta (macaronia). Top with a generous grating of salty Kefalotyri or Mizithra cheese. Accompany with a side of thick Greek yogurt to cut through the richness of the spices. Pair with a crusty loaf of sourdough bread to soak up every drop of the cinnamon-scented sauce. A glass of medium-bodied red wine, like an Agiorgitiko, complements the warmth of the cloves and cinnamon.