in Recipes

Kritharaki pan with lamb

updated

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Ingredients for 4 servings:

  • 600 g lamb fillet(s), marinated
  • 1 tbsp fat for frying or oil
  • 2 m.-sized onion(s)
  • 500 g Kritharaki (rice-shaped noodles)
  • 2 tsp, heaped vegetable stock
  • n. B. water
  • 1 jar sliced ​​mushrooms (filling quantity 280 g, drained weight 170 g)
  • 200 g sour cream
  • some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Cut the lamb into bite-sized pieces and sear in the frying fat or oil in a large pan. Peel and roughly chop the onions and sear them. Sprinkle the kritharaki and broth over the meat, fry briefly, then pour in hot water to cover everything. Continue simmering over medium heat, stirring frequently and adding hot water until the kritharaki are cooked. Just before the kritharaki are cooked, add the mushrooms and sour cream, and season with salt and pepper if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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