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Greek Lamb Stew
Ingredients
Servings 4
700 g lamb fillet, cut into chunks
2 onions, chopped
1 red chili
2 cloves garlic, crushed
1 sprig rosemary
275 ml white wine,
400 g can chopped tomatoes
45 ml sliced black olives
100 g linguine, broken into small
pieces
150 g feta cheese cubed
15 g fresh mint chopped
Method
1. Place the lamb and onion in casserole dish and cover. Place on base
of oven and cook on 600 W for 10 minutes.
2. Split the chili along its length leaving the top intact, (remove seeds) -
this adds flavour to the stew without too much heat. Stir the chili, garlic,
rosemary, wine and tomatoes into the lamb, with the lid on. Cook on
440 W for 40 minutes stirring halfway.
3. Stir in the black olives and linguine and contine to cook on 440 W for a
further 10 minutes or until the linguine is cooked.
4. Remove the chili and rosemary, and discard. Stir in feta cheese and
mint before serving.
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Accessory
–
Dish: 3 litre casserole dish with lid
Time & Setting
approx. 60 minutes
Microwave 600W/440W
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