My Little ROCK – Reliable Organised Cooking Kitchen
– Greek Lamb Casserole –
This greek lamb casserole packs a punch with flavour!!! It’s got a rich tomato sauce that zings with lemon and fresh oregano. Its a perfect dish for a cold winters day and what’s even better is that it can be on the table in less than an hour. You can serve it with rice or some fresh crusty bread that can be used to mop up the delicious sauce from the plate. I found this recipe in The Australian Women’s Weekly Pressure Cooking – The new way to cook fast cookbook.
Time to Table:
Number of Ingredients:
Pressure Cooker – I used an electric pressure cooker
2 tablespoons plain flour
1kg diced lamb
2 tablespoons olive oil
1 medium brown onion thinly sliced
3 cloves garlic sliced
410g can diced / crushed tomatoes
1/3 cup dry white wine (80ml)
1/3 cup chicken stock (80ml)
1/3 cup chopped fresh oregano
1/2 cup seedless kalamata olives (60g)
1 teaspoon finely grated lemon rind
1/4 cup oregano leaves for garnish
1 lemon cut into wedges to serve on the side
Salt and pepper to taste
- Measure out all the ingredients.
- Peel your onion and cut it into slices.
- Peel and slice the garlic.
- Chop up the 1/3 cup oregano.
- Grate the lemon rind.
- Slice the whole lemon to serve with the casserole.
1. Put your diced lamb in a large bowl.
2. Add the flour.
3. Mix well to ensure your meat is well coated.
4. Set your pressure cooker to brown and add half the olive oil.
5. Add the meat in small batches.
6. Cook the meat until browned and set aside.
7. Next add the remaining oil.
8. Throw in your sliced onions.
9. Chuck in your garlic.
10. Fry until they’re nice and soft.
11. When your onions and garlic are cooked add the lamb back into your pressure cooker.
12. Pop in your tin tomatoes.
13. Pour in the chicken stock and wine. While you’re there pour a glass for yourself.
14. Sprinkle in half your fresh chopped oregano.
15. Give your casserole a good mix and then pop the pressure cooker lid on. Set it on high pressure for 25 minutes and then go and drink that glass of wine you poured in step 13.
16. When the timer goes off release the pressure and remove the lid.
17. Add the kalmata olives.
18. Sprinkle with the remaining chopped oregano.
19. Add the grated lemon rind.
20. Give it a taste and season with salt and pepper and mix well.
21. Serve with a sprinkle of the whole oregano leaves and a couple of lemon wedges.
Hints and Tips:
- You could thicken the sauce with some cornflour if required.
- This recipe freezes well.