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Lamb kleftiko
Serves 4
More effort
Total time:
Delicious slow-cooked lamb casserole, a Greek favourite.
Skip to 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)
Method
step 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.step 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.step 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.step 4
Serve with boiled potatoes and veg or a Greek salad.
