Advertisement

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.
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement