(no subject)
Greek Lamb Casserole with Peppered Feta
(serves around 6)
Cooking time 1h30, + prep ~30 alone
olive oil
lamb (100-150g/person = 600-900g), diced
1 large onion, chopped
1 long red chili, halved lengthways (seeds scooped for less)
3 garlic cloves, crushed
1tbs rosemary leaves, chopped finely
dry white wine - about two small cups
700mL passata (sugo) ((I usually use pasta sauce, or tomato paste and some diced tomatoes {drained, but hold onto the juices}}}
2 bay leaves
1/2 cup kalamata olives, chopped as you like
Either some marinated feta, or
around 150g Greek (Dodoni is good), chop into small chunks/cubes/wedges
1tbs mixed peppercorns, crushed (could use grinder peppercorns)
1tbs chopped mint
For those who want carbs, crusty bread! Fresh or toasted.
Preheat oven to 150oC
Brown lamb, probably in batches. With olive oil. Set aside.
Soften onion, and add the garlic as it starts to soften. You may need more oil. Add the rosemary. If you're brave/have-no-taste-buds, you can add the chili now too. Stir and cook until fragrant.
Add the lamb, and white wine, and simmer for a couple of minutes. Add the passata (or substitute) and bay leaves, season (salt/pepper), and bring to a simmer again. stir in the olives. Cover, and cook in the oven (in a casserole dish - you may have been doing the stove top cooking in if if you're lucky.)
Now you can do the feta - if you've got marinated, don't bother doing anything but cleaning up for now. Otherwise, gently rub the feta chunks with the crushed peppercorns and chopped mint.
Serve with the feta over the top, and perhaps some chopped mint to make it look pretty (and maybe bread/toast). My mother likes to put her feta in the casserole for the last 15/20 minutes, so it goes soft.
(serves around 6)
Cooking time 1h30, + prep ~30 alone
olive oil
lamb (100-150g/person = 600-900g), diced
1 large onion, chopped
1 long red chili, halved lengthways (seeds scooped for less)
3 garlic cloves, crushed
1tbs rosemary leaves, chopped finely
dry white wine - about two small cups
700mL passata (sugo) ((I usually use pasta sauce, or tomato paste and some diced tomatoes {drained, but hold onto the juices}}}
2 bay leaves
1/2 cup kalamata olives, chopped as you like
Either some marinated feta, or
around 150g Greek (Dodoni is good), chop into small chunks/cubes/wedges
1tbs mixed peppercorns, crushed (could use grinder peppercorns)
1tbs chopped mint
For those who want carbs, crusty bread! Fresh or toasted.
Preheat oven to 150oC
Brown lamb, probably in batches. With olive oil. Set aside.
Soften onion, and add the garlic as it starts to soften. You may need more oil. Add the rosemary. If you're brave/have-no-taste-buds, you can add the chili now too. Stir and cook until fragrant.
Add the lamb, and white wine, and simmer for a couple of minutes. Add the passata (or substitute) and bay leaves, season (salt/pepper), and bring to a simmer again. stir in the olives. Cover, and cook in the oven (in a casserole dish - you may have been doing the stove top cooking in if if you're lucky.)
Now you can do the feta - if you've got marinated, don't bother doing anything but cleaning up for now. Otherwise, gently rub the feta chunks with the crushed peppercorns and chopped mint.
Serve with the feta over the top, and perhaps some chopped mint to make it look pretty (and maybe bread/toast). My mother likes to put her feta in the casserole for the last 15/20 minutes, so it goes soft.