Greek Lamb Stew With Feta Food

GREEK LAMB STEW

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 STEW

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.

GREEK LAMB STEW WITH FETA

Steps:

• Place flour in a snap-log bag, add lamb and shake to coat.
• 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; increase the heat to medium high and add the lamb and cook, stirring, for 5-6 minutes or until browned.
• Add the stock and the wine and bring to the boil; reduce the heat to low; cover with a tight-fitting lid and simmer for one hour.
• Add zucchini and cook uncovered for 10-15 minutes or until the lamb is tender and the gravy has thickened; season to taste with pepper and salt.
• Combine the mint, olives and feta and sprinkle over the stew.
• Serve with the pasta.

GREEK LAMB STEW WITH FETA

Steps:

• Trim fat from lamb and cut into 1 inch cubes.
• In a shallow dutch oven, heat oil over med high heat, then brown lamb in batches and add to slow cooker.
• Drain fat from dutch oven, then add onions, garlic, rind, salt, allspice and cinnamon, frying over med heat, stirring occasionally until onions are softened (about 5 minutes).
• Sprinkle with flour - cook stirring, for 1 minute. Add beef stock & tomato paste, then bring to a boil and stir and scrape up any brown bits from the bottom of the pan. Pour into slow cooker.
• Cover and cook on low for 6 - 8 hours or on high for 4 - 5 hours, until the lamb is tender.
• Stir in artichokes, then cover and cook for 15 minutes to heat through. Serve sprinkled with feta and parsley!

GREEK LAMB STEW WITH EGG AND LEMON SAUCE

Steps:

• In a casserole combine the lamb with enough water to cover, bring to a boil, skimming, and simmer 5 minutes. Drain.
• In a casserole set over moderate heat, heat oil until hot. Add onion, celery and carrot and cook, stirring occasionally, for 5 minutes, or until vegetables are softened. Add stock, water, cheesecloth bag, marjoram, reserved lamb and salt to taste. Bring liquid to a boil and simmer, partially covered, for 1 1/2 hours.
• Transfer lamb to a platter and strain cooking liquid. Return lamb and cooking liquid to casserole, bring liquid to a boil and add artichokes. Simmer, partially covered, 20 to 25 minutes, or until lamb and artichokes are tender.
• In a bowl whisk eggs until thick and light. Whisk in lemon juice and 1 cup of hot stock, a little at a time. Add egg mixture to casserole and simmer over moderately low heat, stirring, until lightly thickened. Do not boil. Before serving stir in fresh dill.

GREEK LAMB STEW

Steps:

• Cut lamb into bite sized pieces.
• Use a heavy skillet and heat 1 tablespoon of oil until shimmering.
• Lightly season 1/3 of the lamb and brown in the skillet
• Transfer the lamb to a dutch oven and deglaze the skillet by putting in a little of the red wine and scraping up the browned bits on the botton.
• Add this liquid to the skillet.
• Repeat 2 more times to cook all the lamb.
• Add the last tablespoon of oil to the skillet, season the onions and saute. If you have the time, let them caremalize for best flavour, if not, make sure they are wilted. Add the garlic for the last 2 or 3 minutes of cooking.
• Add the onions and all the rest of the ingredients except for the parsley to the dutch oven.
• Heat to a boil, reduce heat and simmer for at least an hour. (If you are using a tougher cut of meat, simmer for longer.).
• Discard bay leaves and cinammon stick.
• Add the chopped parsley, taste for seasoning, adding salt and pepper if needed and serve.
• (I am sure this would work well in a crock pot, but since I don't have one, I don't know how long it would need to cook.).

GREEK LAMB STEW

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

GREEK LAMB WITH ORZO

Steps:

• Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
• Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
• Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.

GREEK LAMB STEW.

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

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.

GREEK LAMB CASSEROLE WITH FETA

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.