Skip to main content

GREEK LAMB

GREEK LAMB


45 ml olive oil

900 g small new potatoes, scraped, or old potatoes, peeled and cut into cubes

1.25kg boned shoulder of lamb, cut into cubes

2 large onions, skinned and sliced

15 ml flour

300 ml dry white wine

350 g tomatoes, skinned and chopped

30 ml wine vinegar

2 cinnamon sticks

2 bay leaves

15 ml chopped fresh thyme or 5 ml dried

salt and pepper

thyme sprigs, to garnish


  1. Heat 30 ml of the oil in a large flameproof casserole. Pierce each potato with a sharp knife, add to the casserole and fry over moderate heat until golden on all sides. Remove from the oil with a slotted spoon and drain on absorbent kitchen paper.

  2. Heat the remaining oil in the casserole, add the lamb and onions and fry over moderate heat until browned on all sides. Sprinkle in the flour and fry 1 further minute, stirring until absorbed.

  3. Pour the wine into the casserole and add the tomatoes and wine vinegar. Bring slowly to the boil, then lower the heat and add the cinnamon, bay leaves, chopped thyme and seasoning to taste. Cover and simmer gently for 1 hour, stirring occasionally.

  4. Add the fried potatoes to the casserole and continue simmering for a further 1 hour, or until the lamb and potatoes are tender. Remove the cinnamon sticks and bay leaves, then taste and adjust seasoning. Garnish with thyme sprigs and serve immediately.
    Note: If you find the thought of boning a shoulder of lamb yourself too daunting, ask your butcher to do it. Be sure to give enough advance notice.

    Serves 4 – 6 


GREEK LAMB

Comments

Post a Comment

Popular posts from this blog

Struffoli

“Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can’t do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower…it’s tradition.” Ingredients: Struffoli: 4 eggs 1/4 cup white sugar 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup all-purpose flour, or as needed 2 cups vegetable oil for frying, or as needed Glaze: 1/2 cup honey, or more to taste 1/2 cup white sugar, or more to taste   1 tablespoon rainbow nonpareil sprinkles, or to taste Directions: Beat eggs , 1/4 cup white sugar 1/4 cup vegetable oil , and vanilla extract together in a bowl ; movement disintegrant . Slowly stir the flour, about 1 tablespoon at a time, into the egg mixture until a soft dough. Roll the dough into small balls. Heat 2 cup of vegetable oil in a large ...
Post a Comment
Read more
“A new take on a Mediterranean staple. This recipe enriches the flavor of your favorite hummus recipe by adding roasted garlic and smoked chipotle, and adds nutrition benefits with mild-tasting fresh spirulina.” Ingredients: 1 (15 ounce) can chickpeas, drained with liquid reserved 1/4 cup olive oil 1/4 cup tahini 1/2 lemon, juiced 1 tablespoon spirulina powder 1 clove roasted garlic, or more to taste 1 pinch salt 1 pinch smoked chipotle chile powder (optional) Directions:
Post a Comment
Read more

Maui girl Mango Pie

“If you like peach pie, you will love this dreamy tropical pie. It has a brighter flavor with the added beauty of this luscious island fruit. This recipe came about after I was gifted with a large bag of mangoes by an anonymous Maui neighbor. I was determined to use every single one of them and by adapting an apple pie recipe, I came up with this delicious pie. Another bonus…..the sweetness of the mangoes reduces the need for added sugar.” Ingredients: pastry for a double-crust 9-inch pie 4 cups peeled and sliced mango 1/2 cup white sugar 3 tablespoons cornstarch 2 teaspoons lemon juice 1 teaspoon ground cinnamon 1 tablespoon butter, cut into small chunks Directions: Preheat oven to 400 degrees F ( 200 degrees C). Line a 9-inch pie pan with half the pie dough . Set aside. Combine mango, sugar, cornstarch , lemon juice , cinnamon in a bowl ; Stir until the sugar is dissolved. Transfer mango mixture into the prepared pie pan . Dot mixture with butter, then cover the upper crust . C...
Post a Comment
Read more