Greek lamb casserole
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9 people made this
Exceptionally flavourful, lamb is a super source of niacin and zinc. Like all the other types of red meat, it also supplies a useful amount of iron.
1 tablespoon vegetable oil
1 large onion, finely chopped
3 cloves garlic, crushed
750g well-trimmed boneless lamb forequarter, diced
1 red capsicum, diced
1/3 cup red wine
1/3 cup vegetable stock
4 bay leaves
125g okra, trimmed, or zucchini, sliced
Freshly ground black pepper
1/2 cup Kalamata olives
Steamed rice tossed with chopped parsley (optional)
- Heat 1 teaspoon of the oil in a deep-sided nonstick frying pan over moderate heat. Add the onion and garlic and cook for 1 to 2 minutes. Remove and put aside.
- Add the remaining oil to the pan and heat on high. Add the lamb in small batches and fry for 3 minutes. Remove each batch when brown and allow the pan to reheat before frying the next batch.
- Reduce the heat and return the lamb, onion and garlic to the pan. Add the capsicum, wine, stock and bay leaves. Cover and simmer gently for 1½to 2 hours or until the lamb is tender.
- During the last 20 minutes of cooking, add the okra or zucchini and season to taste with salt and pepper. Garnish with the olives and serve with the rice, if using.
Altered ingredient amounts.
use more stock (1&1/2 cups) as it evaporates very quickly even on low heat when simmering
- 28 Aug 2010
Used different ingredients.
use Sunrice , rice medley ,(rice & country veges) has extra finely chopped veges in bag which adds to the flavour and texture
- 28 Aug 2010
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