Friday, 22 October 2021

Greek Lamb in red wine

 Greek Lamb in red wine


Stews can never be replicated. 

The best ones are prepared from what one has in the fridge on the day off.

Here is one we all loved this afternoon that I wanted to share. Use any vegetable that you enjoy - The three main ingredients in this recipe are the beautiful lamb shanks, seasoning like the oregano and fresh mint and the dollop of goat cheese. 






Serves 2

In a dash of oil 

Braise 2 lamb shanks till brown and caramelised all over. Sprinkle some salt over it. Sprinkle a tablespoon of oregano fresh or dry.

Add two cups of roughly diced red onions, and add it to the hot sizzling pot of lamb. Allow it to cook for a few minutes and then stir. gently start adding the red wine, one tablespoon at a time. You are still trying to caramelise the onion. Once done, pour the 3 cups of red wine all in. 3 cups of boiling hot water.

Bring to a boil, cover and cook on a slow simmer for an hour.

Add three large peeled potatoes. whole.

9 black olives

1 tbsp honey

1 tbsp of goat cheese ( or feta )

a few pickled asparagus or fresh, 

3 cornichons

2 small carrots

a bunch of fresh mint

a courgette

Continue cooking, covered on a slow flame for another hour or until the meat falls of the bone. 

Serve with a Horiatiki - Greek Salad made up of tomatoes, cucumber, onion, crostini, olive oil, vinegar, honey, salt and oregano. Adding a piece of feta and crumbling it into the tossed salad completes it. Optionally add some fresh mint.

 A chickpea and soft cheese dip pairs well with this lamb dish. 


        Warm chickpeas smashed with a fresh cheese called Topli nu                Paneer silky home made cheese made with full cream buffalo milk. Drizzled with olive oil, olives and fresh mint. 


My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.


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