MLA Slow-cooked greek lamb stew
- Prep time 20Min
- Cook time 2Hr, 30Min
- Technique Stew
- Meat Lamb
- Cut Shoulder
- Serves 6
A hearty Greek-inspired slow-cooked lamb stew with tender lamb, vegetables, and fragrant herbs, served with garlic mashed potatoes and a touch of lemon for brightness.
Ingredients
For the Lamb Stew:
- 1.8kg Australian lamb shoulder, cut into 2.5cm cubes
- Salt and cracked black pepper, to season
- 80ml olive oil
- 2 large onions, finely chopped
- 1 large eggplant, coarsely grated
- 2 medium courgettes, coarsely grated
- 400g can plum tomatoes, diced
- 60ml honey
- 120ml white wine
- 1 tbsp fresh oregano leaves, finely chopped
- 1 bay leaf, cracked
- 2 whole cloves
- 1 cinnamon stick, cracked
To Serve:
- 60ml parsley, finely chopped
- Lemon wedges Garlic mashed potatoes
Method
- Preheat oven to 275°F. Season lamb well with salt and cracked black pepper.
- Heat oil in a large heavy-based pan over high heat and brown the diced lamb in small batches. Remove and set aside.
- Add the onions and garlic to the pan, reduce heat and sauté 3-4 minutes. Stir in the grated zucchini and eggplant and sauté an additional 5-6 minutes.
- Add the tomatoes, honey, wine, oregano bay leaf, cloves and cinnamon and bring to a boil.
- Return the lamb to the pan and cover. Place into preheated 275°F oven for 2 to 2½ hours.
- Remove from oven. Stir in the finely chopped parsley.
- Serve with garlic mashed potatoes and garnish with a wedge of lemon and crispy filo pastry wedge.
