Greek Lamb Stew
Try This Tasty variation on an Irish Favourite.
Serves 4
Ingredients:
2 tbs Olive Oil
700g cubed lamb fillet
2 chopped onions
1 red chilli, split lengthways leaving top intact but with seeds removed
2 cloves of garlic – crushed
1 sprig of rosemary
250ml of white wine
Tin of chopped tomatoes
12 black olives
100g Linguine Pasta
150g Feta cheese
Fresh mint leaves
Method:
1. Brown the lamb in the inner pot, remove and cook the onions until soft then put lamb back and add chilli, garlic, rosemary wine and tomatoes.
2.Bring to a boil then turn down and simmer for 10 minutes and transfer the inner pot to the outer Thermal pot, close the lid and leave for 2 hours.
3. 30 mins before serving add the olives and the Linguini and bring the inner pot back to the boil on the stove and put back into the outer Thermal cooker and leave to cook for 30 mins.
Both Countries are in the "Stew" with IMF so let us eat "STEW"
4.Just before serving remove the chilli and rosemary and add feta and mint.
Serve with a Fresh Green Salad on the side!
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