Greek Lamb Stew Recipe
Ingredients
| Lamb - 2 1/2 lbs shoulder, cubed | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Onions | 3 Medium | |
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes | 1 Can (10oz) | |
| Tomato sauce | 1 Can (10oz) | |
| Water | 1 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Marjoram | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Eggplant | 1 Small | |
| Green pepper | 1 Large | |
| Elbow macaroni | 1 Cup (16 tbs) | |
Directions
MAKING
1) In oil in a Dutch oven, lightly saute the lamb until brown, remove and keep aside.
2) Stir in the garlic and onions and saute for 5 minutes or until soft.
3) Then stir in the lamb cubes, tomatoes, tomato sauce water, salt, marjoram and pepper. Then bring to a boil, cover and simmer for 1 hour.
4) Stir in the eggplant, green pepper and macaroni, then cook for another 30 minutes, or until meat and macaroni are tender.
SERVING
5) Serve immediately on individual serving plates.
1) In oil in a Dutch oven, lightly saute the lamb until brown, remove and keep aside.
2) Stir in the garlic and onions and saute for 5 minutes or until soft.
3) Then stir in the lamb cubes, tomatoes, tomato sauce water, salt, marjoram and pepper. Then bring to a boil, cover and simmer for 1 hour.
4) Stir in the eggplant, green pepper and macaroni, then cook for another 30 minutes, or until meat and macaroni are tender.
SERVING
5) Serve immediately on individual serving plates.
Chef
