Lamb Stew
Today I will give you a Cretan recipe, very simple, but very tasty, the lamb stew.
In Crete, the lamb is eaten very often, not just at Easter. The secret to the success of this recipe is in the lamb, which is to be lean.
This is a very easy dish to make, but delicious, for your Sunday lunches and all special occasions!
Ingredients
Serves 4
- 800 gr lamb stew
- 1/2 cup olive oil
- Salt, pepper
Preparation
Take a boned leg of lamb and cut into pieces.
Before cooking the lamb wash well to remove any small pieces of bone that may be left. Let drain well.
Pour olive oil into a saucepan . Heat, add the lamb and brown, stirring occasionally.
Cover the pan and cook for about half an hour on low heat, before salting the meat, because by cooking decreases and it can be too salty.
Add pepper and continue cooking, with covered pan and on low heat, for about an hour, until the meat will be very tender.
If it’s too dry during cooking, add a little hot water and continue cooking.
Once ready, if you like you can sprinkle with some oregano. I hope you enjoy!
