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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Greek Lamb Casserole Recipe

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This recipe for Greek Lamb Casserole is from The Upper Hunter Family Day Care Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, crushed
750g well - trimmed boneless lamb forequarter, diced
1 red capsicum, diced
1/3 cup red wine
1/3 cup vegetable stock
4 bay leaves
125g zucchini, sliced
salt
freshly ground black pepper
1/2 cup kalamata olives
steamed rice to serve with
Directions:
Directions:
1. Heat 1 teaspoon of the oil in a deep-sided nonstick frying pan over moderate heat. Add the onion and garlic and cook for 1-2 minutes. Remove and put aside.
2. Add the remaining oil to the pan and heat on high. Add the lamb in small batches and fry for 3 minutes. Remove each batch when brown and allow the pan to reheat before frying the next batch.
3. Reduce the heat and return the lamb, onion and garlic to the pan. Add the capsicum, wine, stock and bay leaves. Cover and simmer gently for 1 1/2 to 2 hours or until the lamb is tender.
4. During the last 20 minutes of cooking, add the zucchini and season to taste with salt and pepper. Garnish with the olives and serve with the rice.

 

 

 

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