Lamb Kleftiko
This hearty lamb casserole is a comforting dish perfect for a cozy night in. Tender chunks of lamb are cooked with aromatic herbs, tangy tomatoes, and a splash of red wine for a rich and flavorful stew. The addition of aubergine lends a delicious depth of flavor, while the option to top the casserole with flaky puff pastry adds a delightful touch. Whether enjoyed on its own or as a decadent pie, this dish is sure to warm your soul with every bite. Serve with your favorite sides for a satisfying meal that's both comforting and delicious.
— Constant Cookbook
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)
Instructions
- 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.
- 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.
- 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.
- Serve with boiled potatoes and veg or a Greek salad.
Yield
Serves 4
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