Lamb with Macaroni



Lamb with Macaroni

This lamb with macaroni recipe is named Kapama in Greece and is a classic dish. The favorite is beef; chicken ranks high and lamb is common and plentiful.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Main Course
Cuisine Lamb
Prep Time 45 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 10 minutes
Servings 6


  • 2 pounds boneless lamb cubed
  • 2 onions chopped
  • 2 cloves garlic chopped
  • 2 bay leaves
  • 1 cinnamon stick cut in half
  • ground cinnamon dash
  • ground cloves dash
  • 2 whole cloves
  • 1 can tomato sauce 8 oz.
  • 1 can whole tomatoes 16 oz.
  • 1 cup white wine
  • 1 pound macaroni
  • grated cheese
  • butter
  • salt and pepper


  • Season lamb cubes with salt and pepper and saute in 4 tablespoons melted butter. Add garlic and onion and saute till brown.
  • Add bay leaves, cinnamon, cloves, tomatoes, tomato sauce and wine. Stir well, cover; and simmer over low flame about 1 hour or until lamb is tender.
  • Stir occasionally and make sure that the sauce covers the meat, adding water or beef broth if necessary.
  • When lamb is almost cooked, boil macaroni in salted water according to directions on the package. Drain macaroni and arrange half of it on a platter; sprinkle with grated cheese; cover with remaining macaroni; and top with more grated cheese.
  • Meanwhile, melt 1/4 pound butter in a skillet until it turns golden brown; then pour butter and spoon pan sauce from lamb over macaroni.
  • Serve cooked lamb in a separate dish with a bowl of grated cheese and a bowl of the remaining pan sauce. (see note).


I like to put the meat and the macaroni cheese on one dish and mix. So good! Serve with Greek salad and white wine.

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