Slow-cooked greek lamb stew
4-pound Australian lamb shoulder, cut into
1 inch cubes
salt and cracked black pepper to season
⅓ cup olive oil
2 large onions, finely chopped
1 large eggplant, coarsely grated
2 medium zucchini, coarsely grated
15 ounce can plum tomatoes, diced
¼ cup honey
½ cup white wine
1 tablespoon fresh oregano leaves, finely chopped
1 bay leaf, cracked
2 whole cloves
1 cinnamon stick, cracked
¼ cup parsley, finely chopped
garlic mashed potatoes
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.