How do you make greek-inspired lamb stew?!
How do you make greek-inspired lamb stew?
it was on last night's better homes and gardens being made by Karen and we missed the actual recipe
Answers:
This is the one that Karen Martini cooked on the show.
2 tbsp olive oil
6 lamb chump chops
Sea salt & freshly ground black pepper
2 lge brown onions, sliced into rings
4 thinly sliced garlic cloves
1 small red chilli, split
1/2 sml bunch oregano, leaves picked
3 lge potatoes, thickly sliced
1 red capsicum, cut into 8mm thick strips
80ml red wine vinegar
400g can chopped tomatoes
400ml water
Heat half the oil in large heavy based, high sided pan. Season the chops with salt and pepper. Add the chops to the pan and cook until brown on each side, then transfer to a plate. Heat remaining oil then add onion, garlic, chilli and oregano and cook, stirring occasionally for 2 minutes. Add the potato and cook, uncovered, 4 minutes.
Return chops to pan. Add the capsicum and vinegar and stir. Add the tomato and water to just cover the lamb and veges. Cover with a tight fitting lid and simmer for 50 minutes or until lamb is very tender. Serve with crusty bread. Enjoy...
cooks.com
There are a few here that could be what you are looking for. I hope one of them is!
http://recipes.bhg.com/recipes/searchres...
Didn't see the programme as I live in New Zealand, but this link gives you a recipe for Braised Lamb Shanks. Authentic Greek from the Greek Food Festival in Pittsburgh. I've cooked it many times and it's always adored and a family favourite.
The only change I make is to use fresh oil when adding the vegetables. The oil you braise the shanks in can get quite fatty, depending on the age of the lamb. I usually serve mine with mashed potato (Irish heritage I guess lol)
http://www.post-gazette.com/pg/04176/336...
Greek Lamb Stew
Recipe courtesy Nigella Lawson
Show: Nigella Bites
Episode: Weekend
Greek Lamb Stew
4 tablespoons olive oil, plus more if needed
5 1/2 pounds boned shoulder of lamb, trimmed of excess fat and cut into cubes about 1 1/2 by 2 1/2 inches
5 medium onions, sliced finely
Salt
4 garlic cloves, minced
2 celery stalks, minced
Leaves from 4 thyme sprigs
1 teaspoon dried oregano
3 bay leaves
2 carrots, peeled, halved lengthways, and then halved across
3 (14.5 ounces) cans diced tomatoes
1 1/4 cups lamb, beef stock or water
1 bottle dry white wine
Freshly ground black pepper
1 pound ditalini or other small tubular pasta
2/3 pound feta cheese
2 to 3 tablespoons finely chopped parsley, oregano or basil leaves
Preheat the oven to 325 degrees F.
Into the largest saucepan or casserole you have that will go into the oven, pour 3 tablespoons of the oil. Brown the meat in batches over high heat and remove with a slotted spoon to a plate nearby. You may need more oil as you do this. The onions will certainly need it, so pour the remaining oil or add more, add the onions, sprinkling a little salt over them and cook then until soft and translucent. Add the garlic, celery, thyme, and oregano. After a couple of minutes or so, when the smell of garlic wafts up, remove half the mixture. Add the meat to the mixture in the pan, cover with the remaining half, add the bay leaves, carrots, tomatoes, stock and wine. I use a big but flattish casserole and this amount of liquid covers the meat, but if you find you need more liquid, add water- you want a lot of liquid, because you will, eventually, be cooking some pasta in it. Bring to a boil, remove scum, and let bubble for about 3 minutes. Then cover, transfer to the oven, and bake for about 2 to 2 1/2 hours, or cook on a very low heat. The meat should be tender and yielding. Remove the carrots (and eat, cook's treat) and bay leaves, too, if you want, and season, to taste, with the salt and pepper.
Of course you can proceed to the final stage now, but I am presuming you're not going to. In which case, let the stew cool and keep it in the refrigerator until you want it. Skim the fat off the top, and do remember to take it out of the refrigerator a good 1 to 2 hours before you cook it again. You can reheat this in the oven, but because the pasta will be put in on the stove, I tend to heat it there. Make sure the stew is piping hot. Meanwhile, bring a large pot of water to a boil. When it boils, add the salt and then pasta. Cook this until it's nearly but not quite cooked; it should have a couple of minutes still to go.
Then drain the pasta and add it quickly to the bubbling juices in the casserole, making sure first that there are enough bubbling juices. You don't want the meat to be drowned, but you want enough for the pasta to be covered. The pasta will absorb some of the liquid as it finishes cooking, of course.
In a couple of minutes, the pasta should be cooked. Crumble some feta and put in a bowl with the chopped parsley, oregano, or basil. Stir to combine and then leave the spoon with it, so that people can sprinkle the herb-spiked cheese over the stew as they wish. Ladle the stew into shallow soup bowls.
Greek Lamb Stew with Green Beans
3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1 (8 ounce) can tomato sauce
3 cups hot water
2 pounds fresh green beans, trimmed
1 tablespoon chopped fresh parsley
1/2 teaspoon dried mint
1/2 teaspoon dried dill weed
1 pinch ground cinnamon
1 pinch white sugar
salt and pepper to taste
Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.