Lamb kleftiko

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Recipe by Kerry

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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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• Kerry

  15 July 2009

  Kerry rated this recipe

  

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• keith

  14 August 2009

  keith commented on this recipe

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

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• Gill E

  04 September 2009

  Gill E commented on this recipe

  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!

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• Efi

  30 September 2009

  Efi commented on this recipe

  mmmmmmmmm

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Ingredients

• 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)

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Serves 4

Preparation and cooking times

Ingredients

• 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)

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