Name: Greek-style lamb casserole
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon plain flour; 1 kilogram boned lamb shoulder, trimmed, chopped coarsely; 2 tablespoon olive oil; 1 brown onion, sliced thinly; 3 clove garlic, crushed; 410 gram canned crushed tomatoes; 1/3 cup (80ml) dry white wine; 1/3 cup (80ml) chicken stock; 1/3 cup coarsely chopped fresh oregano; 1/2 cup (60g) seeded black olives; 1 teaspoon finely grated lemon rind; 1/4 cup loosely packed fresh oregano leaves; 1 lemon, cut into wedges

Ingredients

2 tablespoon plain flour

1 kilogram boned lamb shoulder, trimmed, chopped coarsely

2 tablespoon olive oil

1 brown onion, sliced thinly

3 clove garlic, crushed

410 gram canned crushed tomatoes

1/3 cup (80ml) dry white wine

1/3 cup (80ml) chicken stock

1/3 cup coarsely chopped fresh oregano

1/2 cup (60g) seeded black olives

1 teaspoon finely grated lemon rind

1/4 cup loosely packed fresh oregano leaves

1 lemon, cut into wedges

Method

1.Season flour in large bowl; add lamb, toss to coat in flour. Shake off excess. Heat half the oil in 6-litre (24-cup) pressure cooker; cook lamb, in batches, until browned. Remove from cooker.

2.Heat remaining oil in cooker; cook onion and garlic, stirring, until onion softens. Return lamb to cooker with undrained tomatoes, wine, stock and half the chopped oregano; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 25 minutes.

3.Release pressure using the quick release method; remove lid. Stir in remaining chopped oregano, olives and rind; season to taste.

4.Serve casserole sprinkled with oregano leaves and lemon wedges.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.
Note

Women's Weekly Food