Greek Lamb Casserole With Peppered Feta

Paired with salty kefalotyri cheese or tangy feta lots of crusty bread to dig in all the delicious sauce it is guaranteed to warm you up during the cold winter s days. A rustic spicy greek dish made with thick country sausages and peppers in a rich tomato sauce. Top tip for making greek lamb casserole you can make this ahead of time. Bring the lamb stew to the boil. Place flour in a snap log bag add lamb and shake to coat.

Greek lamb stew serving. Add the tomatoes to the pan with the cinnamon stick and 2 sprigs of the rosemary. Turn the heat down and simmer for 40 mins till the lamb is just tender and cooked through. Greek lamb casserole with kalamata olives. Add the aubergine and peppers and cook for a further 5min until starting to brown.

RELATED ARTICLE :
• chickpea and cheese salad
• chili with pulled beef pork for a crowd
• cherry roly poly

Cook it in the oven at 170 c 325 f gas mark 3 for about 1 hrs then reheat at the same temperature to serve. Once ready raise the meat and potatoes and kalamata olives with a slotted spoon now sift and pour the cornstarch into the sauce a little at a time stirring and raising a bit the flame cook and stir until the sauce is thick and creamy at your preferred grade. Cover and cook in the preheated oven for 1 1 2 hrs until the lamb is tender. Passata is sieved tomatoes available from supermarkets and. Stir the garlic into the onion and lamb.

Heat the oil in a heavy based pan preferably non stick over a medium heat and add the onion and garlic and sauté for 2 minutes. Divide the lamb casserole among bowls then scatter with the remaining mint. Cook and stir for 1 min. Add diced feta cheese 3 minutes before ready finally add meat potatoes and olives then add 2 tbsp of. Increase the heat to medium high and add the lamb and cook stirring for 5 6 minutes or until browned.

Lay the feta wedges on a plate and sprinkle with the crushed mixed peppercorns and half the chopped mint. Lay the feta wedges on a plate and sprinkle with the crushed mixed peppercorns and half the chopped mint. Heat the oil in a heavy based pan preferably non stick over a medium heat and add the onion and garlic and sauté for 2 minutes. Cook it in the oven at 170 c 325 f gas mark 3 for about 1 hrs then reheat at the same temperature to serve. I m not sure there s one specific thing though of course that lovely term terroir does cover quite a lot of things which may contribute.

RELATED ARTICLE :
• granita di caffe con panna italian coffee granita
• gorilla eating bread
• greek lentil soup slow cooker