Eat Live Love – Greek Lamb

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Eating has always been high on my list of things to do. Not only eating but turning mealtimes into simple celebrations with my family. During the week I like to cook simple yet tasty dinners for my family. We always sit down at the table to eat together, tell one another about our day and enjoy time as a family. I have 2 teenage step kids who luckily for me are my biggest food fans. We all live busy lives rushing around between school, extra murals, work and grocery shopping. Precisely the reason why weekday dinners need to be relatively effortless. We treasure our meal times together and love the idea of family sitting around the table spending time eating, savoring food and making conversation. Yes, I know what you are thinking … do teenagers actually talk, besides when they want something from you? Well, I am happy to say that mine do and I am convinced that it’s because of our mealtime culture. We love food that is hands on and interactive, in fact, food has become something of a celebration and very much an important part of our lives. Greek lamb casserole is one of the meals that can be found regularly on our family dinner table. This recipe is a real winner and high on the list in our home. I always like to cook extra for lunchboxes the next day. This dish is heartwarming and satisfying, not to mention real simple. Just fling it into the oven and get on with your day. It is perfect for those chilly winters evenings with a glass of red wine – of course.

 

Baked Greek Lamb –

Inspired by Tessa Kiros

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Ingredients:

Serves 6

  •  2 red onions, roughly chopped
  • 1kg potatoes cut into large chunks (no need to peel them)
  • 1½kgs lamb cut into chunks (I used a mixed lamb pack)
  • 4 tablespoons of flat leaf parsley
  • 5 teaspoons of cumin seeds – Fennel seeds are also nice.
  • 125 ml olive oil
  • 7 ripe tomatoes cut into thick slices
  • 50 g butter
  • 125ml of water
  • Salt and pepper to taste
  • Foil

Recipe:

  • Preheat your oven to 180 c
  • Put the onion, lamb, potato, in a deep baking dish.

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  • Season with salt and pepper
  • Toast the cumin seeds in a hot pan (watch that they do not burn)
  • Add the parsley, cumin and olive oil and mix through with your hands
  • Add the tomatoes on top in a single layer and season again with salt
  • Dot with the butter

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  • Add 125ml of water around sides of the dish
  • Cover with foil and bake for 2 hours, tilting the dish from time to time and spooning the pan juices over the top
  • Lamb should be tender and potatoes soft
  • Remove foil and increase temperature to 200 C
  • Cook for another 45 minutes until the liquid has reduced and the meat and the potatoes are browned.
  • Serve with a crispy green salad

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