Greek Style Lamb And Olives


Use your slow cooker to create affluent well-off and fragrant fork-tender lamb, ready to enjoy now or deaden for later.

The ingredient of Greek Style Lamb And Olives

  • 900g australian lamb boneless leg roast cut into 3cm pieces
  • 2 tablespoons plain flour
  • 1 tabespoon olive oil
  • 1 brown onion thickly sliced
  • 1 eggplant cut into 2cm pieces
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon fennel seeds
  • 1 2 teaspoon dome cinnamon
  • 1 4 teaspoon ring nutmeg
  • 1 cup 250ml red wine or chicken collection store
  • 400g can cherry tomatoes
  • 400g can cannellini beans rinsed drained
  • 1 cup 150g pitted kalamata olives
  • 1 tomato finely chopped
  • 1 lebanese cucumber finely chopped
  • white or wholemeal wraps to encourage

The Instruction of greek style lamb and olives

  • place the lamb in a large bowl and sprinkle later than flour toss to lightly coat the lamb season
  • heat half the oil in a frying pan exceeding medium high heat ensue one quarter of the lamb cook turning occasionally for 5 mins or until brown all over transfer to a slow cooker repeat in 3 batches afterward the unshakable lamb
  • heat the enduring surviving oil in the pan increase be credited with the onion and eggplant and cook stirring for 5 mins or until onion softens add the paprika oregano fennel cinnamon and nutmeg and cook stirring for 1 min or until aromatic ensue the wine or growth and cherry tomatoes and bring to the boil cut off surgically remove from heat pour greater than the lamb in the slow cooker
  • cover cook for 4 hours going on for high or 6 hours almost low or until lamb is tender trouble in beans and olives season to put out now see tip right
  • insert the chopped tomato and cucumber in a small bowl divide the lamb join up evenly among serving plates sprinkle as soon as the cucumber join up and bolster in the same way as the wraps

Nutritions of Greek Style Lamb And Olives

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