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Member recipe

Lamb kleftiko

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(2 ratings)

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Serves 4

Delicious slow-cooked lamb casserole, a Greek favourite.

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  • 1 large onion, sliced
  • 3 garlic cloves, crushed
  • 700g lamb, chopped
  • 1 aubergine (optional), salted then washed
  • 4 medium tomatoes, chopped
  • juice of one lemon
  • 200ml red wine
  • half a pint of lamb or chicken stock
  • 4-5 bay leaves
  • 1 tbsp rosemary (fresh)
  • 1 tbsp thyme (fresh)
  • 1 tbsp oregano
  • 2 tbsp tomato puree
  • Salt and pepper
  • Puff pastry (optional) and beaten egg for brushing
  • Feta cheese (optional)


    1. Fry off the onion and the garlic for a few minutes then add the lamb. Cook until almost browned. Add the aubergine and cook for a few minutes.
    2. Add all other ingredients apart from puff pastry and feta and stir well. Cover and cook over a low heat for one and a half hours.
    3. Remove from heat. The casserole can be served now or put into pie dishes, with a little feta cheese if you like, and topped with puff pastry. Brush with a beaten egg and cook until pastry is golden.
    4. Serve with boiled potatoes and veg or a Greek salad.

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Comments (4)

mamaminou's picture

My husband made this and actually followed the recipe rather than his usual improvisation. It was delicious and wouldn't change a thing. This recipe is a definite keeper

g_edmondson's picture

try using leg/shanks of lamb (adjust time) in foil parcels- add lemon wedges instead of juice, stick cinnamon, potato wedges + cherry toms (and other ingredients listed above)- and roast 1-3hrs. delicious!

kgarratt's picture

would not cover with pastry,but will try all other ingredients.

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