GREEK-STYLE LAMB WITH RICE
This simple recipe, made with ground lamb, borrows some of the flavors from Greek specialties, but takes only a few minutes to put together and serve for a speedy supper. Serve with a Greek style salad for a complete meal. This also freezes well.
Provided by Miss Annie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large, nonstick skillet, brown the ground lamb with onion and garlic.
- When lamb is no longer pink, tip pan and with spoon remove any accumulated fat.
- Stir in tomato puree, water, cinnamon and oregano.
- Sprinkle with pepper; bring just to a boil, then reduce heat and simmer about 10-15 minutes.
- Add more water if it seems too thick.
- To serve, mound rice on serving plates and top with lamb mixture.
- To freeze: Combine lamb and rice and put into freezer container.
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
GREEK CHICKEN (OR LAMB)
I got this recipe for Greek Chicken from the Dinah Shore Cookbook. It is attributed to Alex Karras' mother. It's one of my favorites recipes, and although it was written for chicken, I have often used it with lamb as well. I've given suggestions for the lamb version at the end of the recipe. The time posted is for the chicken; you will have to adjust the cooking time if you use lamb, based on the size and cut of the meat used.
Provided by Charmed
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wipe chicken dry and sprinkle with salt& pepper.
- Melt butter in a dutch oven and brown the chicken pieces on all sides; remove and set aside.
- To the same pot, add onions and garlic and saute until onions are soft; add tomatoes, tomato sauce, sugar and cinnamon, then stir in sherry.
- Return the chicken to the dutch oven and correct seasonings with the salt& pepper.
- Simmer for 25 minutes, adding hot water as needed, until chicken is tender (you do want this saucy as you will need a cup of sauce for the rice, plus extra to pour over the finished dish).
- (If you are using lamb, depending on the cut, cook longer as needed until the lamb is tender).
- Remove from the heat.
- In another pot, combine the chicken broth with 1 cup water and 1 cup tomato sauce in which the chicken was cooked; bring to a boil, add the rice, salt lightly, and stir.
- Cover, lower the heat, and simmer for 20 minutes (do not uncover during cooking).
- Remove the rice from the heat, stir gently with a fork and cover, and let stand a few more minutes.
- While the rice is standing, if you wish, reheat the chicken.
- To serve, pack the cooked rice into demitasse cups or teacups and unmold with the chicken on warmed plates.
- Pour more sauce over the chicken and rice.
- If needed, arrange any remaining chicken and rice on a platter and pour more sauce over all.
- NOTES: I've used shoulder lamb chops, lamb stew, and shanks, but my favorite was to sometimes get a thick slice (about 1 1/2") from the leg or shoulder from a butcher; it made almost a potted lamb roast that way and was delicious sliced up and served in the same manner as the chicken.
GREEK LAMB PILAF WITH CINNAMON
I haven't tried this yet, but I like the idea of the meat with cinnamon. It comes from Mark Bittman's "The Best Recipes in the World...
Provided by Mrs Goodall
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place the onion in a deep 12 - inch skillet or flameproof casserole with a lid over medium heat; cover the pan. Let them stew, undisturbed, while you cut up the lamb, chop the garlic, and chop the tomatoes.
- Soak the raisins in the wine. After 5 or 10 minutes, uncover the pan and stir the onions; re-cover. When the onions are dry, slightly brown, and almost sticking to the pan, (another 10 minutes or so), add the olive oil and raise the heat to medium-high.
- Cook, stirring occasionally, until the onions are nicely browned. Add the garlic and stir. Add the tomatoes, raisins and wine, salt and pepper, cinnamon, bay leaf, pine nuts and rice; stir.
- Bring to a simmer and add the lamb and 2 cups hot water. Cover and cook very slowly for about 30 minutes, checking after about 20 minutes to make sure the mixture had not dried out; if it has, add a bit more water and re-cover.
- Check that the rice is done, if it is not, add a bit more water. Raise the heat to medium-high and cook until the mixture is moist but not swimming in liquid and the rice is fully cooked.
- Check the seasoning, garnish with parsley, and serve.
Nutrition Facts : Calories 1031.9, Fat 55.6, SaturatedFat 17.7, Cholesterol 122.5, Sodium 119.3, Carbohydrate 85.7, Fiber 4.4, Sugar 17.4, Protein 37.7
SPICY LAMB & FETA SKEWERS WITH GREEK BROWN RICE SALAD
Kofta-style kebabs with feta, harissa and onion, served with a wholesome basmati rice flavoured with parsley and mint
Provided by Good Food team
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Soak 12 wooden skewers in water for 30 mins. Cook the rice following pack instructions, then rinse under cold water and drain thoroughly.
- Heat the grill. Mix the mince with the harissa, feta, grated onion and seasoning. Form into 12 sausage shapes and thread onto the skewers. Lay on a non-stick baking tray and grill for 6-8 mins, turning until cooked through and slightly browned.
- Mix the brown rice with the remaining ingredients and some seasoning. Serve alongside the hot skewers.
Nutrition Facts : Calories 423 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.2 milligram of sodium
GREEK-STYLE BRAISED LAMB SHANKS
Categories Garlic Vegetable Braise Low Carb Dinner Lamb Shank Red Wine Winter Cinnamon Nutmeg Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F. Heat oil in large ovenproof pot (wide enough to hold lamb in single layer) over medium-high heat. Sprinkle lamb on all sides with salt and pepper. Add lamb to pot and sauté until brown, turning occasionally, about 10 minutes. Transfer lamb to plate. Add next 10 ingredients to pot. Sauté until vegetables brown, about 20 minutes. Mix in tomato paste. Add wine and all broth; boil until liquid is reduced by half, stirring occasionally, about 10 minutes. Return lamb to pot, arranging in single layer; add any accumulated juices. Bring to boil.
- Place lamb in oven and cook uncovered until tender, basting and turning occasionally, about 2 hours. Transfer lamb to plate. Skim any fat from top of roasting liquid. Press all liquid and enough of vegetables through sieve set over large bowl to make sauce with gravy consistency. Return gravy to pot; add lamb. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm lamb over low heat. Transfer to platter and serve.
EASY GREEK RICE
Make and share this Easy Greek Rice recipe from Food.com.
Provided by Kute_Honey
Categories Low Cholesterol
Time 36m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a pan over medium heat, fry the onions in the oil for 2 to 3 minutes, until golden.
- Mix in the grated carrot and stir for another 2 minutes.
- Incorporate the chicken broth and bring the mixture to a boil.
- Stir in the lemon juice and rice.
- Cover, remove from heat and set aside for 10-15 minutes.
- Enjoy this easy rice recipe with Greek style!
Nutrition Facts : Calories 219.2, Fat 2.8, SaturatedFat 0.5, Sodium 135.5, Carbohydrate 42.8, Fiber 1.5, Sugar 1.8, Protein 4.5
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