I say ‘Greek’ because it’s what we call it in our house but I’m sure any self respecting Greek person would have a lot to say. So sorry Greek people.
Anyway it’s slow cooked garlic lamb deliciousness.
Recipe:
Potatoes peeled and chopped into big ish chunks. These are our fave bit so put in as many as you’d like.
Carrots peeled and cut into chunks.
Butternut squash as above.
Layer veggies in the bottom of the slow cooker (mine is 6L for size reference)
2 red wine stock pot- you can add wine if you want but you don’t want a tonne of liquid and kept like this it makes the flavour super intense.
1 beef stock pot
Garlic bulb – halved
Onion peeled and halved.
Lamb shoulder seasoned with salt pepper oregano and garlic powder.
I put in about 300ml of water and topped it up after 4 hours. It’s now got loads of liquid in so I probably didn’t need to do that bit!
Cook on high 6 hours or until the lamb shreds with a spoon.
I drain off the juice and make gravy and serve with the ‘Greek vegetables’ from the pot and roast potatoes because why the hell not!
by Dibbitydobbers
4 Comments
“2 red wine stock pot” how much red wine are you using?
“1 beef stock pot garlic bulb”
Can you format this a little clearer?
Where’s the lamb
Looks good. If you want to make it a bit more Greek, throw in some orzo near the end.
Looks fantastic to me although i’d probably go veggie or lamb stock instead of the Beef.
only tweak I’d suggest is trying to find some Cypriot Potatoes from a turkish/Greek supermarket. best Potato out there (although I may be biased) they work really well for dishes like this and really awesome Roasties.
also usually not too much more than normal spuds