2 + 2 + 2 Tbs Butter
2 medium Onions, chopped
2-4 cloves Garlic, minced
1 Tbs Olive Oil
2 lbs. boneless Lamb shoulder, trimmed of fat & cut into 1" pieces
(or 2 lbs. boneless, skinless Chicken thighs, cut the same)
½ tsp Salt
¼ tsp Pepper
2 Bay Leaves
1 Cinnamon Stick, break in half
3 whole Cloves
½ tsp Rosemary
1 can Tomatoes w/juice
1 cup dry White Wine
½ lb. Macaroni, Bow Ties, or any bite-size Pasta
¼ lb. Feta Cheese, crumbled

- Add 2 more Tbs Butter and the Oil to the skillet and increase heat to moderate. Toss the Lamb (Chicken) with the salt & Pepper and add to the skillet. Cook, stirring frequently, until the Lamb has lost its red color (or until Chicken is done).

- Add the Bay Leaves, Cinnamon, Cloves*, Rosemary, Tomatoes w/ juice, and Wine. Stir to combine & bring to a simmer.

- Partially cover and reduce the heat to low. Cook until the MEAT is tender (1½ hours or so for the Lamb & ½ hour or so for the Chicken). If the sauce is not thick enough to coat a spoon, boil to reduce - BE CAREFUL!

- Cook Pasta to desired tenderness & drain. Arrange Pasta on 4-6 plates, melt last 2 Tbs Butter & pour over Pasta. Sprinkle half of the Feta Cheese over the Pasta. Pour stew over and sprinkle with remaining Feta and serve.

4-6 servings

~ Richard