Lisa’s ‘big Greek’ stew formula


    600g potatoes, cubed

 a pair of tbsp oil

 a pair of giant onions, finely sliced

 four garlic cloves, bare-assed and crushed

 a pair of x 300g lamb leg steaks, cubed

    250ml vino

    400g tin sliced tomatoes

    200ml stock

    150g inexperienced olives, pitted

    50g butter

    100ml milk

 a pair of tbsp granulose mustard

    handful flat leaf parsley, chopped



Gravity Profile Lisa

    Boil the potatoes in an exceedingly giant pan of cold salt-cured water for 10-15 minutes, or till tender. Drain and come back to the pan.

    Meanwhile, heat the oil in an exceedingly skillet over an occasional heat. Fry the onion for ten minutes, then add the garlic and cook for 1-2 minutes.

    Season the lamb and augment the skillet. Increase the warmth and cook till brunet  everywhere (you might have to try to to this in an exceedingly number of batches).

    Pour within the wine and leave to bubble for two minutes before adding the tomatoes, stock and olives; season well. awaken the boil, scale back the warmth and simmer for 20-25 minutes, or till the lamb has softened.

 place the butter, milk and mustard within the pan with the potatoes. Mash along over an occasional heat till warm through. Serve with the lamb, wet with the sliced parsley.

Little facilitate

This stew may be a nice get-ahead dish – it tastes even higher subsequent day when the flavours have developed. heat completely.


Leftover olives square measure nice sliced and thrown into food sauces and salads, used on high of a pizza pie or mixed with mayo and juice as a dip for raw veg.

Freezing and defrosting tips

Freeze stew solely. Cook as educated and permit to chill utterly. Then transfer to AN airtight, freezer-safe instrumentation, seal and freeze for up to 1-3 months. To serve, melt completely within the icebox nightlong before reheating. To heat and serve, place on medium heat, stirring often till the dish is heated through.