Eating has always been high on my list of things to do. Not only eating, but turning mealtimes into simple celebrations with my family.
During the week I like to cook simple yet tasty dinners for my family. We always sit down at the table to eat together, share the events of our day and enjoy time as a family. I have two teenage step kids who luckily for me are my biggest food fans.
We all live busy lives rushing around between school, extra murals, work and grocery shopping. Precisely the reason why weekday dinners need to be relatively effortless.
Yes, I know what you are thinking… Do teenagers actually talk, besides when they want something from you? Well, I am happy to say that mine do and I am convinced that it’s because of our mealtime culture. We love food that is hands on and interactive, in fact, food has become something of a celebration and very much an important part of our lives.
Greek lamb casserole is one of the meals that can be regularly found on our dinner table. This recipe is a real winner and a favourite amongst everyone in my family. I always like to cook a little extra for lunchboxes the next day.
This dish is heartwarming and satisfying, not to mention really simple. Just pop it into the oven and get on with your day. It is perfect for those chilly winter evenings, paired with a glass of red wine – of course.
Inspired by Tessa Kiros
Ingredients:
Serves 6
2 red onions, roughly chopped
1kg potatoes, cut into large chunks (no need to peel them)
1½ kgs lamb, cut into chunks
4 tbls flat leaf parsley
5 tsps of cumin seeds (fennel seeds are also a good option)
125mls olive oil
7 ripe tomatoes, cut into thick slices
50g butter
125ml of water
Salt and pepper to taste
Method:
1 Preheat your oven to 180 °C.
2 Put the onion, lamb and potato in a deep baking dish.
3 Season with salt and pepper.
4 Toast the cumin seeds in a hot pan (make sure they do not burn).
5 Add the parsley, cumin and olive oil and mix through with your hands.
6 Add the tomatoes on top in a single layer and season again with salt.
7 Dot with butter.
8 Add 125mls of water around the sides of the dish.
9 Cover with foil and bake for 2 hours, tilting the dish from time to time and spooning the pan juices over the top.
10 Lamb should be tender and potatoes soft.
11 Remove foil and increase temperature to 200 °C.
12 Cook for another 45 minutes until the liquid has reduced and the meat and the potatoes are browned.
13 Serve with a crispy green salad.
Leave a Comment