Greek lamb stew
Kleftiko the thief’s’s dinner, is an old Greek dish. The thieves, before going on about their nocturnal business would dig a pit and make a fire heating large stones at the bottom of the pit. They would then place the ingredients in the pit and cover over with wet earth. This way the meat would cook slowly overnight without any visible signs such as smoke and/or flames. Once they got back from their looting activities, they would open the pit and a delicious meal would be awaiting them.
|Lamb Gigot deboned||2.5 kgs|
|Garlic||1.5 Garlics (not cloves)|
|Large potatoes||2 kgs|
|Bell peppers multi coulored||5|
|Fresh Rosemary||5-8 large sprigs|
|Olive oil||Generous splash|
|Lemon Juice||400 ml|
|Salt and pepper||Pinch|
|Feta Cheese||1 kgs|
|Cherry Tomatoes||1.5 kgs|
- Cut the lamb into 30 gms cubes. Peel and cut the potatoes into large wedges. The bell peppers should be cut into medium stripes – about 1 cm wide.
- In a baking dish place parchment paper as everything at the end should be tied up in a bundle.
- Crush 6 garlic cloves into the lemon juice and stir.
- Cook the potatoe wedges in the oven.
- Place the cooked potato wedges, bell pepper slices, the remaining whole garlic cloves, fresh rosemary, and lamb cubes on the parchment paper. Sprinkle the oregano very generously over the ingredients. Pour the lemon juice mixture, olive oil and water: Tie everything up in a bundle. Wrap the bundle in aluminium foil and try to get it as airtight as possible.
- Bake over night or longer in an oven at 60°c. This way the meat cooks very slowly, becoming very tender and juicy.
- Open the foil and bundle. Check the lamb it should be cooked to perfection.
- 90 minutes before serving (ideally step 7) add the cherry tomatoes and crumble the feta cheese as a thin layer over everything and bake for an hour or so at 170°c.