This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
Greek Lamb StewHeat the oil in a large heavy based casserole.
Season the beef with salt and pepper to taste.
Fry in batches in the oil. Remove with a slotted spoon and set aside.
Fry the onion and garlic until soft and golden. Add the red wine and simmer for 5 minutes.
Return the meat to the casserole.
Add the tomatoes, tomato paste, beef stock, sugar, cinnamon and nutmeg.
Cover and simmer over low heat for about 2 hours or until the meat is tender.
Add the pasta rice to the pot and stir through.
Simmer over low heat until the pasta rice is soft.
Stir in the pepper sauce and heat through.
Top with a sprinkle of grated cheese. Serve with greek salad.
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
