John Myers
Lamb Stew – Today Greek
The perfect lamb stew – today greek recipe with a picture and simple step-by-step instructions.
- 1 kg Lamb **
- 3 tablespoon Good olive oil
- Salt and pepper
- Smoked peppers
- 1 size Diced onion
- 1 tablespoon Tomato paste
- 1 size Garlic clove chopped
- 2 Bay leaves
- 1 Can Tomatoes – chunky
- 250 ml Vegetable broth
- 2 Rosemary sprigs
- 2 Oregano sprigs
- 300 g Kritharaki noodles
- 200 ml Vegetable broth
- 2 tablespoon Grated Parmesan
- 10 sun-ripened Black olives with a core
- ** for me today it was a crown of lamb, but you can also take shoulder, leg (diced) or chops … whatever you have of the lamb.
- Rinse the meat with cold water and pat dry again thoroughly. Brush with a little olive oil and sprinkle with pepper, salt and smoked paprika and place in the soaked Römertopf.
- Heat the rest of the oil in a saucepan and let the onion cubes become translucent in it, add tomato paste, garlic and bay leaves and let sizzle for a minute. Deglaze with the chunky tomatoes, add salt and pepper, and simmer the sauce for about 10 minutes over a mild heat and without a lid.
- Pour everything into the meat, add another 250 ml stock, add the fresh herbs and put the Roman pot with the lid on the cold stove. Set to 200 degrees and cook for about 60 minutes.
- Pour the Kritharaki noodles and another 200 ml “hot” vegetable stock into the Römi and continue cooking the dish open for about 30 minutes – the liquid should now be completely absorbed by the noodles. Put the grated cheese with the olives on the lamb stew and bake everything for another 5 minutes. This dish is a poem !!
- I wish you bon appetit too !!
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