1 tbsp tomato puree
1 splash olive oil
3 cloves garlic
1 bunch thyme
1 splash Worcestershire sauce
1 handful mushrooms, quartered (optional)
1kg lamb, cubed
- Begin by picking over your lamb, remove any tough tendons and large bits of fat and then cut into rough 1 inch cubes.
- Half the onions and then slice into half-moons. Thinly slice the garlic cloves. Put both into an oven-proof casserole dish or tagine with the lamb. If you are using mushrooms then give them a quick wipe and cut into quarters and add to the same dish.
- Squeeze the juice of all your lemons over the mixture - if they are very juicy you may only need 2 lemons but I find three is usually better. Add a squirt of tomato puree and a slosh of olive oil. Stir vigorously so that the lamb is well mixed with the onions and garlic and the whole lot is totally coated in the lemon/tomato mixture.
- Now take your thyme twigs and tie them into a bunch with a piece of string - the string will be cooked so please don't use plastic or coloured twine, just plain parcel string is best.
- Poke the bunch down in the middle of the marinading meat, cover and refrigerate - ideally overnight but an hour or two is fine.
- When you are ready to cook, poke the meat to check it's defrosted and if you have any white wine lying around, add a glass or two to loosen the marinade. Otherwise a glass of water will do fine.
- Put in a medium oven (160-180) for at least a couple of hours.
- Delicious served with plain rice or couscous and a large salad.
This dish is not (as far as I know) an authentic Greek recipe but is my inauthentic version of the delicious, oil
y lamb stews redolent with lemon and garlic which I've had on holiday in Greece.
It takes very little preparation time (about 15 minutes if you are using pre-cubed lamb) but is best when you allow the flavours to steep a little so it pays to plan in advance.
The easiest and cheapest way of making this dish is to use pre-cut cubes of frozen lamb (available in bags in the freezer aisle).
In this case you don't have to defrost the lamb - just add the cubes to the marinade still frozen and they will defrost in the fridge overnight as the marinade gets to work.