GREEK NOODLE CASSEROLE (PASTITSIO)
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes. Drain and transfer to a large bowl.
- Heat the oil over medium-high heat in a large skillet. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the lamb, cumin, coriander, cinnamon, allspice, 1 teaspoon salt and the remaining 1/4 teaspoon pepper. Cook, stirring frequently, until cooked through, about 6 minutes. Add the tomato sauce and mint. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.
- For the sauce: Simmer the milk and cream over medium heat in a medium heavy-bottomed saucepan. Reduce the heat to low. Add the cheese and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the yogurt.
- Add the meat sauce to the pasta and toss well until the noodles are coated. Transfer the mixture to the baking dish. Spoon the cheese sauce evenly on top and bake until golden brown, 25 to 30 minutes. Cool for 10 minutes. Sprinkle with chopped mint if using, and serve.
GREEK LAMB STEW WITH ORZO PASTA RECIPE (LAMB GIOUVETSI)
The perfect Greek lamb stew recipe with orzo pasta (Greek lamb giouvetsi)! Juicy, melt-in-the-mouth lamb stew in a delicious tomato-based sauce and orzo.
Provided by Eli K. Giannopoulos
Categories Main
Time 2h
Number Of Ingredients 11
Steps:
- To prepare this lamb giouvetsi recipe, start by cutting the lamb into chunks. Wipe the lamb with paper towels. Heat 1/2 of a cup of olive oil into a pan, add the chopped onions and carrots and sauté for 5 minutes in medium-low heat. Turn up the heat and add the lamb; brown the meat on all sides until crusty.
- Stir in the tomato paste and pour in the red wine. Wait for the wine to evaporate. Add the tinned tomatoes, a glass of water, the nay leaf, sugar and a good pinch of salt and pepper.
- Turn the heat down and simmer with the lid on for at least 45 minutes.
- In the meantime into another pan heat 3 tbsps of olive oil and the orzo pasta. Sauté, until golden.
- Place the orzo pasta along with the meat and sauce in an oven tray (remove the bay leaf) and mix with a spatula. Cover the tray with some aluminum foil and bake in preheated oven at 180C for 30 minutes. Remove the aluminum foil, add a glass of water if needed, and put back in the oven for another 15 minutes. Sprinkle with some grated hard yellow cheese (kefalotyri) and enjoy!
Nutrition Facts : ServingSize 1 plate, Calories 650kcal, Sugar 8.2g, Sodium 403.9mg, Fat 31.9g, SaturatedFat 8.5g, UnsaturatedFat 20.9g, TransFat 0g, Carbohydrate 43.9g, Fiber 3.9g, Protein 43.1g, Cholesterol 122.5mg
GREEK LAMB STEW
This is a wonderful and easy stovetop preparation that is a hearty meal for the whole family. I often serve it over rice or orzo, with a nice tomato and cucumber salad and good bread. A simple, fresh, and delicious taste of the Greek Isles!
Provided by nickysmama
Categories Soups, Stews and Chili Recipes Stews
Time 2h35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
- Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
- Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 24.4 g, Cholesterol 60.6 mg, Fat 20.3 g, Fiber 8.1 g, Protein 20 g, SaturatedFat 6.4 g, Sodium 606.5 mg, Sugar 10 g
GREEK LAMB STEW
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 3h15m
Yield about 10 servings
Number Of Ingredients 17
Steps:
- 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 CASSEROLE RECIPE
Try our Greek lamb casserole recipe
Provided by GoodtoKnow
Yield Serves: 4
Number Of Ingredients 12
Steps:
- Heat the oil in a casserole dish and fry the lamb until browned all over. Browning the meat first will really seal its flavour and prevent it from drying out. Cook on a high heat in small batches for just a few minutes, until browned. Set to one side.
- Add the onions and peppers and cook for 5 mins. Stir in the garlic and cook for a further 2 mins. Pour in the red wine, bring to the boil and simmer for 2 mins.
- Add the tomatoes, stock, tomato paste and oregano. Return the lamb to the pan. Bring to the boil, cover and cook for at least 20 mins.
- About 5 mins before the end of the cooking time, stir in the olives. Serve with garlic bread.
Nutrition Facts : @context https, Calories 500 Kcal, Fat 18 g
GREEK LAMB CASSEROLE WITH FETA
Make your lamb casserole into a mediterranean delight using typical Greek ingredients such as feta cheese, olives, tomatoes and mint.
Provided by English_Rose
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F Heat the oil in a large casserole, add the lamb in batches and brown off well. Set the lamb aside.
- Return the pan to the heat and add the onions, carrots and celery. Cover and cook for 10 mins until the vegetables are starting to soften. Then add the garlic and cinnamon and cook for a further 2 minutes
- Add rosemary, tomatoes, white wine and season well with sea salt and black pepper. Cover and cook in the preheated oven for 1 1/2 hrs, until the lamb is tender.
- Stir in the olives and mint and crumble over the feta cheese to serve.
Nutrition Facts : Calories 653.5, Fat 37.5, SaturatedFat 14.1, Cholesterol 148.4, Sodium 486, Carbohydrate 25.4, Fiber 6.2, Sugar 13, Protein 41.3
GREEK LAMB STEW
This is one of those stews that's perfect for a cold night in. Normally lamb stews are done with red wine, but this one uses white - works very well, too. The wine was semi sweet Reisling so the stew has a very slight sweet taste too.
Provided by kolibri
Categories Stew
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Season flour with salt and pepper and roll lamb cubes in it.
- Heat oil in a pan over medium high heat, brown lamb cubes in oil.
- Sprinkle herbs and garlic over lamb and add roughly chopped onion, stock, wine, and tomato sauce.
- Season with additional salt and pepper to taste.
- Simmer over medium heat for 1-1/2 hours, stir now and again - it has a tendency to stick (although not burn).
- Add olives, simmer for half an hour more.
- Serve with rice, potatoes, salad, bread, whatever you like. And rest of the wine bottle, of course.
Nutrition Facts : Calories 265, Fat 17.1, SaturatedFat 7.3, Cholesterol 55.9, Sodium 303.4, Carbohydrate 6.9, Fiber 0.7, Sugar 3.2, Protein 14.8
SLOW ROASTED GREEK LAMB
Succulent slow roasted Greek lamb and potatoes with garlic, rosemary and lemon is a showstopper meal, perfect for Easter.
Provided by Alida Ryder
Categories Dinner
Time 4h20m
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 200ºC/400ºF.
- Place the peeled potatoes, onions and lemon peel in a large, oven-proof pot/casserole and season with salt, pepper, oregano and olive oil. Add rosemary and garlic.
- Drizzle 1-2 tablespoons olive oil over the lamb and season generously with salt, pepper and oregano. Place the lamb over the potatoes then pour in the stock and wine.
- Cover with a lid and place in the oven. Allow to roast for 30 minutes then turn the heat down to 160ºC/320ºF for 3-4 hours until the lamb is tender.
- Remove the lid and turn the heat back up to 200ºC/400ºF and allow the lamb to roast until golden brown (approximately 1 hour). At this point you can remove the lamb and cover with foil to rest for at least 10 minutes, ideally up to 30 minutes. Pour the stock into a jug and place the potatoes back in the oven to roast until golden brown and crisp.
- Slice/shred the lamb once rested and serve with the potatoes and gravy.
Nutrition Facts : Calories 424 kcal, Carbohydrate 23 g, Protein 43 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 126 mg, Sodium 297 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
GREEK-INSPIRED LAMB STEW
This hearty and warming stew flavoured with cinnamon is packed with slow-cooked vegetables and just the thing for a cold day.
Categories dinner low-calorie healthy dinner healthy eating
Time 2h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large pan or casserole (that has a lid) over medium-high heat and brown the lamb pieces all over. Transfer to a bowl. Add onion to pan/casserole, lower heat and cook gently for 5-10min until softened. Add the aubergine and peppers and cook for a further 5min until starting to brown.
- Stir in the garlic, fry for 1min, then return lamb to the pan with the tinned tomatoes, tomato purée, stock, olives, oregano, cinnamon stick, bay leaves and some seasoning. Bring to the boil, then turn down the heat, cover and simmer for 45min.
- Uncover, stir in courgettes, then re-cover and simmer for a further 30min. Remove the lid and simmer for 15min more, until lamb is tender and sauce has thickened.
- During the final 15min of cooking, bring the bulgur wheat and 400ml (14fl oz) water to the boil in a medium pan and cook over low heat for 10-12min, until water has been absorbed and the bulgur wheat is tender.
- Check seasoning of stew, scatter over feta and dill and serve with bulgur wheat.
Nutrition Facts : Calories 427 calories
LAMB KOKKINISTO (GREEK LAMB STEW)
A rich, savory, tomato-based traditional Greek lamb stew with hints of cinnamon, thyme, and oregano. Serve with hilopitaki (a small square-shaped Greek pasta made with wheat, eggs, and milk) or orzo pasta.
Provided by hdashnau
Categories Stew
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the lamb in cold water, pat dry with a paper towel, then coat with 1 tablespoon olive oil.
- In a small bowl, combine the oregano, salt, pepper, and cinnamon to create a dry rub. Rub this mixture on the lamb coating all sides.
- Heat 3 tablespoons olive oil in a large dutch oven pot over medium high heat. Add the lamb to the pot. Brown the lamb on all sides (approx 1-2 mins per side).
- After the lamb is browned on all sides, transfer the lamb to a plate and allow to rest while you prepare the sauce and preheat the oven. Note: You may turn the stove off at this point, but do not throw out the oil nor clean the pan yet.
- Preheat your oven to 300 degrees farenheit (or if you prefer to use a crockpot, start preheating your crockpot).
- Dice the onion, carrot, and garlic. In the same pan that was used for the lamb, cook the onion, carrot, and garlic on medium heat until soft (approximately 5 minutes). Then add the red wine, tomatoes, cinnamon, bay leaves, thyme, and salt to the pot. Stir. Reduce the heat to low to simmer for 5 more minutes.
- Submerge the lamb in the pot with the tomato sauce, cover with a lid and cook slowly in your oven or crockpot until lamb reaches a safe temperature (145-medium rare, 160-medium, 170-well done). Oven time at 300 degrees is approximately 1 and 1/2 hours.
- When the lamb is done cooking, remove from oven and skim the fat off the top and throw away.
- (Optional) Serve over a bed of hilopitaki or orzo pasta.
Nutrition Facts : Calories 736.1, Fat 42.2, SaturatedFat 13.5, Cholesterol 204, Sodium 1334.2, Carbohydrate 14.2, Fiber 3.4, Sugar 7.2, Protein 62.2
GREEK LAMB CASSEROLE
This was printed in our local paper several months ago. It is also one of those I clipped to make and then misplaced. It sounds so wonderful. I know if I post it, I want loose it.
Provided by PaulaG
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a nonstick skillet over medium heat.
- Add the onion and garlic; cook stirring frequently until onion is soft, about 5 minutes.
- Add the eggplant and water; cook stirring frequently until eggplant is tender, about 5 minutes.
- Add the cubed lamb and cook until longer pink, about 3 minutes.
- Stir in the tomatoes, 1/2 cup of mint, 1/2 cup of dill, salt and bring to a boil.
- Reduce heat to simmer, cover and cook 20 minutes or until lamb is tender.
- While the lamb mixture is cooking, cook orzo according to package directions, drain.
- Preheat oven to 350 degrees.
- In a small bowl, combine the yogurt, flour and egg whites.
- Stir the drained orzo into lamb mixture, spoon mixture into an 11 x 7 inch baking dish.
- Cover and bake 10 minutes; uncover spoon yogurt mixture on top, return to oven and bake until casserole is bubbly, about 20 minutes.
- Sprinkle with remaining 1/4 cup mint and 1/4 cup dill on top of dish and serve.
Nutrition Facts : Calories 458.4, Fat 13.6, SaturatedFat 5.2, Cholesterol 36.5, Sodium 659.1, Carbohydrate 63.3, Fiber 6.2, Sugar 10.5, Protein 21.2
MOUSSAKA - GREEK CASSEROLE
This is my mom's recipe :-D Ground lamb is my choice but it's ok to substitute ground beef. I don't like potatoes in my moussaka so I leave them out all together, and it cuts down on overall time I have to spend in the kitchen. You can add them to your dish if you'd like, THEY ARE OPTIONAL, so I included them here. ------------------------------------------------------------------------------------------------ Check out the Moussaka potato debate here in the Greek Forum: http://www.recipezaar.com/bb/viewtopic.zsp?t=219564
Provided by ThatSouthernBelle
Categories Lamb/Sheep
Time 3h30m
Yield 12-14 serving(s)
Number Of Ingredients 25
Steps:
- Potatoes:.
- Preheat oven to 375 degrees F.
- Toss the potatoes with the olive oil in a large bowl.
- Put them in a single layer on a baking sheet and season to taste.
- Roast until soft and starting to brown, about 35 minutes.
- Béchamel Sauce:.
- In a medium saucepan melt the butter over medium heat.
- Add flour and cook, stirring, about 2 minutes until it starts bubbling but does not color.
- Gradually whisk in the hot milk.
- Continue whisking for about 6 to 8 minutes until it thickens.
- Season with salt, pepper and nutmeg.
- Put the eggs in a large bowl.
- Whisk the béchamel sauce into the eggs.
- Continue whisking for a few minutes until the béchamel has cooled slightly (enough so that the eggs won't curdle).
- Cover bowl with plastic wrap.
- Make sure to place wrap directly on the surface of the sauce so a skin does not form.
- Set aside.
- Lamb:.
- Heat oil in a large, heavy-bottomed pot over medium-high heat.
- Add lamb and sauté until cooked through, breaking up with back of spoon, about 6 minutes.
- Add onion and garlic and sauté until tender, about 6 minutes.
- Add wine, cayenne pepper, and oregano and cook 2 minutes.
- Stir in cinnamon, tomatoes, tomato paste and nutmeg.
- Reduce heat to medium.
- Cover and simmer until sauce is very thick and reduced to about 6 cups, stirring occasionally, about 60-70 minutes.
- Season to taste with salt and pepper. Meanwhile, preheat the grill on medium-high heat.
- Brush the eggplant slices with oil and season with salt and pepper.
- Grill until cooked through and golden, about 2 minutes per side.
- Set aside.
- To Assemble:.
- Preheat oven to 400 degrees F.
- Coat a 14x10x2-inch glass baking dish with oil.
- Arrange potatoes in bottom of dish.
- Arrange half of eggplant slices over potatoes.
- Pour half of lamb sauce over.
- Arrange another layer of eggplant slices on top.
- Pour remaining sauce over.
- Pour béchamel sauce over moussaka, covering completely.
- Bake moussaka uncovered until bubbling around edges, about 1 hour or until topping is softly set and browned.
- Transfer baking dish to rack and let rest 20 minutes before slicing.
Nutrition Facts : Calories 501.6, Fat 31.3, SaturatedFat 13.6, Cholesterol 180, Sodium 427.1, Carbohydrate 36.5, Fiber 5.9, Sugar 9.4, Protein 19.5
GREEK LAMB STEW
This rich stew has all the flavours of the Mediterranean. Garlic, wine, rosemary, olives. It is made using a shoulder of lamb, the best cut for slow cooking as the meat becomes meltingly tender. Adding small pasta shapes near the end adds body and soaks up the juicesÃÂ and is very Greek. A great and impressive make ahead dinner party dish. A real winner!
Provided by bishopan
Time 2h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat the oven to 150°C, gas mark 2. Cut the meat into 6cm pieces.
- Heat a large lidded flameproof casserole dish and add a tablespoon of oil. Brown the meat all over in batches, then remove and set aside.
- Add the remaining oil to the dish, stir in the onions and cook for 2-3 minutes until beginning to soften. Leaving the top intact, split the chilli along its length, this adds flavour to the stew without too much heat. Stir in the chilli, sliced garlic and rosemary, and increase the heat. Pour in the wine and simmer for 3-4 minutes. Stir in the chopped tomatoes and reduce the heat.
- Return the lamb and juices to the dish, stir through the black olives and bring to a simmer. Season, then cover and cook in the oven for 1 hour 30 minutes, or until the lamb is really tender.
- Remove the chilli and rosemary, and discard. Set the stew aside to cool.
- To Serve, bring the stew to a simmer on the hob. Add the pasta (make sure its broken into small pieces otherwise it will stick together in lumps) and cook for 3-5 minutes until tender, and the lamb is thoroughly heated. Ladle the stew onto plates and serve scattered with the feta and mint sprigs.
- Delicious with a fennel and orange salad
LAMB STIFADO - RED WINE STEW WITH PEARL ONIONS
A luscious Greek stew, Lamb Stifado is slowly-cooked in lots of red wine, with sweet spices and pearl onions.
Provided by [email protected]
Categories Main Course
Number Of Ingredients 13
Steps:
- Heat a generous splash of olive oil in a wide cooking pot over high heat. Sear the meat parts on all sides. Do this in batches so the temperature of the oil keeps nice and high and the meat gets seared properly.
- Pour in the wine and all of the seasonings and spices as well as the garlic cloves. Season with kosher salt.
- The wine in the pot should be just enough to cover the meat almost completely. Wait until it starts to simmer. Then add the lid on the pot, leaving a small open space on one side for steams to escape.
- Reduce heat to low and cook for about 1 and a half hour to two hours. Ideally, you shouldn't use any water in this recipe as it will change the final flavor of the dish. So in order to avoid this, keep the temperature low and don't let the food in the pot get to any more than a low, gentle simmer until the meat is tender enough.
- After one hour and 30 minutes prick the meat to check if it's tender. If not cook for 30 minutes more. If it feels tender enough, proceed with adding the onions.
- For the onions, heat a splash of olive oil in a non-stick pan over medium-high heat. Add the pearl onions and cook for a few minutes until deep golden all over.
- Transfer them to the pot with the meat. Cook for at least 50 minutes more from the time you add the onions to the pot. Towards the last 30 minutes raise the temperature to medium or medium-high depending on how much liquid there is still left in the pot. Cook until there is just enough sauce in the pot to cover the ingredients by half.
- Turn the heat off and ideally let the meat rest in the pot for 15-20 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 825 kcal, Carbohydrate 51 g, Protein 47 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 141 mg, Sodium 312 mg, Fiber 6 g, Sugar 24 g, UnsaturatedFat 4 g
GREEK LAMB STEW
Steps:
- Preheat oven to 325 degrees. 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 to a plate nearby. 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. 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. Bring to a boil, remove scum, and let bubble for 3 min. Then cover, transfer to the oven, and bake for 2 to 2 1/2 hours, or cook on a very low heat. The meat should be tender and yielding. Remove the carrots and bay leaves, too, if you want. Season, to taste, with the salt and pepper. Let the stew cool and keep it in the refrigerator until you want it. Take it out of the refrigerator a good 1 to 2 hours before you cook it again. Skim the fat off the top. 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.
YOUVETSI: GREEK LAMB STEW WITH ORZO
Easy stovetop youvetsi can be made with lamb or beef and small orzo noodles, all cooked together in an aromatic tomato sauce with garlic, oregano, and other comforting Greek flavors! Tips and make-ahead instructions included.
Provided by Suzy Karadsheh
Categories Main Course
Time 1h30m
Number Of Ingredients 15
Steps:
- Pat the lamb dry and season with kosher salt and black pepper.
- In a large, ceramic braising pan or heavy pan with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the lamb and cook for 7 to 10 minutes, tossing regularly, until browned. Transfer the lamb to a large plate for now.
- In the same pan, add the onions and garlic. Season with kosher salt. Cook for 3 to 5 minutes, stirring regularly, until softened.
- Return the lamb to the pan. Add the red wine, oregano, paprika, cinnamon, nutmeg and bay leaf. Cook until the wine has reduced by at least ½, then add 1 cup of water and the tomatoes. Break the tomatoes up using a wooden spoon. Bring to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes to 1 hour, or until the lamb is cooked through.
- Stir in the orzo and cover the pan. Let cook for another 20 minutes or until the orzo has cooked through and most of the moister has been absorbed.
- Garnish with parsley and crumbled feta, if you like, before serving.
Nutrition Facts : Calories 197.6 kcal, Carbohydrate 21.3 g, Protein 13.2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 30.5 mg, Sodium 233.2 mg, Fiber 1.4 g, Sugar 1.1 g, UnsaturatedFat 1.5 g, ServingSize 1 serving
GREEK LAMB STEW.
slow cooked lamb
Provided by margocarmichael
Time 2h
Yield Serves 8
Number Of Ingredients 0
Steps:
- preheat the oven to 190 deg (fan 170).Heat the oil in a large casserole and rown the lamb until golden.Removefrom the dish and set aside.Add the chopped onion,to the casserole and cook until it begins to soften.Stir in the garlic cloves,oregano,and aubergine cubes and cook for 3-4 minutes until golden.
- Return the lamb to the casserole along with the juices.Add the bay leaf,lamb stock,chopped tomatoes,chickpeas and sultanas. Cover and cook for 1-1/2 hours or until the lamb is cooked and tender.
- Mix together the crumbled feta and mint into a bowl.Serve the casserole with couscous and pass aroungd the bowl of feta to sprinkle on top.
GREEK LAMB STEW AVGOLEMONO
This Greek lamb stew has pearl onions, olive oil, and lots of fresh dill. It is finished off with an egg, and lemon sauce-avgolemono.
Provided by by Jenny | The Greek Foodie
Categories Main Course
Number Of Ingredients 13
Steps:
- Season the lamb pieces with sea salt and freshly ground pepper.
- Add the pearl onions with two cups of broth in a sauce pan and simmer in medium high heat for 15 minutes.
- Heat 2-3 tablespoons olive oil in a pot. Add the diced onion, season with a pinch or two sea salt, and saute for 2-3 minutes. Add the lamb and saute for 3-4 minutes or until lamb is browned all over. Add the black pepper kernels and bay leaf.
- Add the white wine and simmer on high for 1-2 minutes until the alcohol evaporates. Add the pearl onions and broth and the chopped dill. Season with sea salt and freshly ground pepper, cover the pot, and turn the heat to low. Slowcook until lamb is soft and can be pulled apart, about 60 minutes. Let it sit for 10 minutes after it is done to cool the broth.
Nutrition Facts : Calories 562 kcal, Carbohydrate 23 g, Protein 51 g, Fat 25 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 229 mg, Sodium 659 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 16 g, ServingSize 1 serving
ARNI ME FASSOLAKIA: GREEK LAMB STEW WITH GREEN BEANS
Steps:
- Gather the ingredients.
- In a large Dutch oven or soup pot, heat the olive oil over medium heat; sauté the lamb pieces and chopped onion until well browned.
- Add the water, tomatoes, tomato sauce, and 1 teaspoon of salt.
- Bring to a boil, cover, and simmer for 45 minutes, until the meat is tender.
- Add the beans, potatoes, mint , dill, parsley, cinnamon, and the remaining teaspoon of salt.
- Return to a boil, cover, and simmer for 30 minutes. Add more water during cooking if the stew looks dry.
- Remove from the heat and let the stew sit, covered, for 10 to 15 minutes before serving.
- Enjoy.
Nutrition Facts : Calories 1299 kcal, Carbohydrate 54 g, Cholesterol 281 mg, Fiber 10 g, Protein 86 g, SaturatedFat 25 g, Sodium 979 mg, Sugar 11 g, Fat 82 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
More about "greek lamb casserole food"
LAMB LAGOTO | LAMB RECIPES | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Servings 6Total Time 2 hrs 40 minsCategory MainsCalories 610 per serving
- Place the whole unpeeled bulb of garlic into a pan of boiling water over a medium-low heat, then simmer for 15 to 20 minutes, or until softened.
- Heat 4 tablespoons of olive oil over a medium heat in a large saucepan and sauté the lamb for 5 to 7 minutes, or until browned on all sides.
GIOUVETSI - GREEK LAMB WITH ORZO - REAL GREEK RECIPES
From realgreekrecipes.com
4.2/5 (27)Category Main CourseCuisine GreekCalories 1352 per serving
- In a deep baking pan add the meat. Cover the bottom of the pan with 1 finger of water and a splash of red wine. Season the meat with kosher salt and freshly ground pepper. Cover the pan with a piece of parchment paper, and aluminum foil on top so no steam escapes while baking. You can also use a dutch oven or baking dish with a lid if you own one.
GREEK LAMB CASSEROLE WITH PASTA RECIPE
From greekboston.com
Estimated Reading Time 1 min
GREEK LAMB STEW WITH ARTICHOKES | CANADIAN LIVING
From canadianliving.com
10 BEST GREEK LAMB STEW RECIPES - YUMMLY
From yummly.com
GREEK-LAMB AND ORZO SOUP/STEW - DIMITRAS DISHES
From dimitrasdishes.com
5/5 (2)Estimated Reading Time 3 minsServings 10
- In a large pot, heat olive oil until very hot. Add the lamb chunks in three batches and brown evenly on all sides. About 4 minutes. Do not add all the meat together at once or it will not brown. Place the browned meat onto a plate and set aside.
- Add the onions and garlic cloves to the pot and cook over medium low heat for about 15 minutes or until soft and golden. Mash the garlic cloves once they are soft. This eliminates the extra step of mincing garlic.
- Add the meat back to the pot along with the carrots, celery, salt, pepper, crushed red pepper flakes, oregano, paprika, honey, pureed tomatoes, tomato paste, and water. Bring to a boil.
GREEK ORZO & LAMB CASSEROLE | SLIMMING FRIENDLY ...
From supergoldenbakes.com
4.4/5 (9)Calories 706 per servingCategory Main Course
- Heat at the olive oil in a large casserole dish or directly in your Instant Pot using the 'sauté function. Use cooking spray such as Fry Light for SW version.
GREEK LAMB STEW AND WINE PAIRING #WINEPW - COOKING CHAT
From cookingchatfood.com
4.5/5 (2)Total Time 4 hrsCategory StewCalories 417 per serving
- Make the marinade: Pour the cooking wine into a large bowl. Add the garlic, red onion, oregano, 1 tbsp mint, bay leaf, salt and cloves to the wine. Stir to combine well.
- Pat the lamb meat dry, then put it in a large plastic storage bag. Pour the marinate into the bag and seal. Gently toss the marinade with the meat to get the meat well-coated. Open the seal a bit and press out excess air, then seal the bag and put in the refrigerator. Marinade the meat for at least 8 hours, preferably overnight.
- Heat 1 tbsp olive oil in a dutch oven. Add the yellow onion, and sauté for a few minutes. Stir in the parsnip, carrot and bell pepper, and cook for about 5 minutes.
GREEK LAMB STEW RECIPE (FOR ANY HEALTHY DINNER DATE ...
From ancestral-nutrition.com
5/5 (1)Total Time 8 hrs 10 minsCategory Main CourseCalories 660 per serving
- Combine the shanks, tomatoes, onion, carrots, spices, and broth in a crockpot on low. Leave for about 8 hours. At this point, I came home and I wanted the stew to be thicker, you can leave it as is if you like (just make sure to add the bacon, butter, and garlic and cook for a bit longer).
- To make a thicker stew, remove the shanks and set aside. On the stove top, add the rest of the juices and veggies into a pan. Add the bacon and butter as well. Let it reduce until thickened, then add the garlic. Return the shanks to the pan and shred them a bit.
SLOW COOKER GREEK LAMB STEW WITH GREENS AND LEMON RECIPE ...
From foodandwine.com
5/5 Total Time 3 hrs 45 minsServings 6
- In a large skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb with salt and pepper. Add 4 of the chops to the skillet and cook over moderately high heat until richly browned, about 3 minutes per side. Transfer the browned chops to the slow cooker. Repeat with 1 tablespoon of oil and the 4 remaining lamb chops. Pour off the oil in the skillet.
- Heat the remaining 1 tablespoon of oil in the skillet. Add the garlic and onion and cook over moderately high heat, stirring often, until softened, about 5 minutes. Add the tomatoes and cook, stirring, until they release their juices, about 3 minutes. Add the chicken stock and bring to a boil, scraping up the browned bits from the bottom of the skillet. Transfer the mixture to the slow cooker. Add the water.
- Cover and cook on high for 2 hours, until the lamb is tender. Scatter the chicory over the top of the stew. Cover and cook, stirring a few times, until the chicory is tender, about 1 hour.
- Transfer the lamb to a large rimmed baking sheet; discard the bones, fat and gristle. Return the lamb to the slow cooker and stir in the lemon juice and dill. Season with salt and pepper and serve with rice.
INSTANT POT GREEK LAMB STEW - RECIPES FROM A PANTRY
From recipesfromapantry.com
5/5 (7)Total Time 1 hrCategory Dinner, Main Course, SoupCalories 141 per serving
- Heat the olive oil in your Instant Pot and brown the lamb in batches. Remove lamb from the pan and set aside.
- Put all of the ingredients to the Instant Pot, making sure to add the tomato paste and diced tomatoes on top. Do not mix together.
- Heat the olive oil in your slow cooker and brown the lamb in batches. Remove lamb from the pan and set aside. Deglaze the pan with a splash of stock.
- Heat the olive oil in a casserole dish and brown the lamb in batches. Remove from the pan and set aside.
GREEK LAMB CASSEROLE WITH MINT AND FETA - THE TASTE OF GREECE
From london-unattached.com
Reviews 2Servings 4Cuisine GreekCategory Main Dish
- Add the oil to a flameproof casserole and gently soften the onions and garlic for 10 minutes. Remove the onions and put to one side
- Season the lamb with salt, pepper and the cinnamon. Brown in batches, removing each batch and putting to one side when cooked.
- Add the chilli flakes to the warm oil and cook for about a minute before returning the meat, onions and garlic to the pan.
GREEK-STYLE LAMB STEW IN THE INSTANT POT - DIMITRAS DISHES
From dimitrasdishes.com
4.5/5 (2)Servings 10Cuisine Greek/MediterraneanCategory Instant Pot Recipes
GREEK LAMB STEW – THE BEST OF BRIDGE
From bestofbridge.com
Estimated Reading Time 40 secs
LIST OF GREEK DISHES - WIKIPEDIA
From en.wikipedia.org
Estimated Reading Time 5 mins
10 BEST GREEK LAMB STEW RECIPES | YUMMLY
From yummly.com
GREEK LAMB AND RICE CASSEROLE | EPICURE.COM
From epicure.com
GREEK LAMB RECIPES - PINTEREST
From pinterest.com
TRADITIONAL GREEK STEWS - MY GREEK DISH
From mygreekdish.com
GREEK LAMB CASSEROLE - MEDITERRANEAN RECIPES
From fooddiez.com
GREEK LAMB CASSEROLE - TFRECIPES.COM
From tfrecipes.com
10 BEST GREEK LAMB STEW RECIPES | YUMMLY
From yummly.co.uk
GREEK RECIPES - GREEK | GOODTOKNOW
From goodto.com
10 BEST GREEK CHICKEN CASSEROLE RECIPES - YUMMLY
From yummly.com
GREEK STYLE LAMB AND MACARONI CASSEROLE RECIPES
From tfrecipes.com
GREEK LAMB CASSEROLE WITH FETA RECIPES
From tfrecipes.com
GREEK-STYLE LAMB CASSEROLE - CANADIAN LIVING
From canadianliving.com
LAMB STIFADO IN THE INSTANT POT: LAMB & SHALLOT STEW ...
From dimitrasdishes.com
GREEK LAMB RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love