Greek-Inspired Lamb Stew

traditional greek stew

There's only one sensible response to  facing another cold and rainy Irish day and that's to eat some warm and comforting food, like this Greek Stew. 

Prep time: 15 minutes

Cook time: 60 minutes

Servings: 4 people

Preparation

Boil the potatoes in a large pan of cold salted water for 10-15 minutes, or until tender.

Drain and return to the pan.

Meanwhile, heat the oil in a frying pan over a low heat.

Fry the onion for 10 minutes, then add the garlic and cook for 1-2 minutes.

Season the lamb and add to the frying pan.

Increase the heat and cook until browned all over (you may need to do this in a couple of batches).

Pour in the wine and leave to bubble for 2 minutes before adding the tomatoes, stock and olives; season well.

Bring to the boil, reduce the heat and simmer for 20-25 minutes, or until the lamb has softened.

Put the butter, milk and mustard in the pan with the potatoes.

Mash together over a low heat until warmed through. Serve with the lamb, sprinkled with the chopped parsley.

 

Ingredients

600g potatoes, cubed 
2 tbsp olive oil
2 large onions, finely sliced
4 garlic cloves, peeled and crushed
2 x 300g lamb leg steaks, cubed 
250ml red wine
1 x 400g tin chopped tomatoes
200ml chicken stock
150g green olives, pitted
50g butter
100ml milk
2 tbsp grainy mustard
handful flat leaf parsley, chopped

Ingredients

600g potatoes, cubed 
2 tbsp olive oil
2 large onions, finely sliced
4 garlic cloves, peeled and crushed
2 x 300g lamb leg steaks, cubed 
250ml red wine
1 x 400g tin chopped tomatoes
200ml chicken stock
150g green olives, pitted
50g butter
100ml milk
2 tbsp grainy mustard
handful flat leaf parsley, chopped

Preparation

Boil the potatoes in a large pan of cold salted water for 10-15 minutes, or until tender.

Drain and return to the pan.

Meanwhile, heat the oil in a frying pan over a low heat.

Fry the onion for 10 minutes, then add the garlic and cook for 1-2 minutes.

Season the lamb and add to the frying pan.

Increase the heat and cook until browned all over (you may need to do this in a couple of batches).

Pour in the wine and leave to bubble for 2 minutes before adding the tomatoes, stock and olives; season well.

Bring to the boil, reduce the heat and simmer for 20-25 minutes, or until the lamb has softened.

Put the butter, milk and mustard in the pan with the potatoes.

Mash together over a low heat until warmed through. Serve with the lamb, sprinkled with the chopped parsley.