Greek Lamb & Eggplant Stew
This is a very easy one pot Greek lamb & eggplant stew. The simple, rich aromas of the Greek village will fill your kitchen with this delicious recipe making this dish a definite make again. Try it today, love it forever....
Recipe:
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Hope you all love it!!!!!
Cheers,
Ken
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Greek Lamb Kleftiko | Akis Petretzikis
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A traditional dish for today, Greek lamb kleftiko! I'm very excited for this recipe. A slow-cooked dish with lots of flavors combined to perfection! I'm sure it will become your new favorite meat delicacy.
Recipe:
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakonstantinou, Anna-Maria Volanaki, Lefteris Antoniou, Giannis Borompokas, Artemis Tsipi, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou
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Lamb & Shallots Stew in the Instant Pot (Stifado)
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Print the recipe here:
Ingredients
4-5 pounds (about 2 kg) leg of lamb cuts
about 24 shallots, peeled
1/2 cup olive oil
4-5 garlic cloves, grated
2-3 tablespoons Balsamic vinegar
2 cups water
about 30 oz (850g) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon honey
2 bay leaves
1 cinnamon stick
6-10 stole peppercorns
6 allspice berries
about 2 teaspoons salt, or to taste
freshly cracked black pepper to taste
1/2 teaspoon crushed red pepper flakes, optional
1 teaspoon dried oregano
Instructions
Season the lamb with salt and pepper on both sides.
Set the Instant Pot to the Saute setting and add 1/4 cup of olive oil. Brown the meat for about 5 minutes on each side in a few batches. Adding all of the meat at once will steam the meat instead of brown it.
Add the balsamic vinegar and the water to deglaze the pot. Place all of the meat back into the pot along with the tomatoes, and all of the seasonings except the oregano.
Set the Instant Pot to the High Pressure setting for 25 minutes. Make sure that the vent is set to the sealed position.
Allow the machine to Naturally Release the pressure for 15 minutes and then open the valve to release the remaining pressure.
While the meat is cooking preheat the oven to 425 °F, 220 °C.
Place the shallots onto a baking pan and drizzle with the remaining olive oil. Season them with salt and pepper and roast until golden and tender. About 25 minutes.
Add the shallots to the pot and set it to the saute setting until the sauce has thickened. About 10 minutes.
Add the oregano and taste the sauce. Add more salt if needed.
Serve with rice, mashed potatoes, or bread and a salad.
Kali Orexi.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Greek Fall-off the Bone Lamb Shanks (Braised in a delicious sauce)
Get the recipe here:
Ingredients
4 lamb shanks
1/4 cup olive oil
2 carrots
2 celery stalks
3-4 potatoes
1 onion
6 garlic cloves, grated
15-oz crushed tomatoes
3-4 tablespoons Balsamic vinegar
4-5 cups water or broth
1 and 1/2 teaspoon salt, or to taste
freshly cracked black pepper, to taste
1 heaping teaspoon dried oregano
2 rosemary sprigs
1 teaspoon ground cumin
2 Bay leaves
2-4 tablespoons fresh lemon juice
Instructions
Preheat the oven to 350 °F, 180 °C.
Season the lamb on both sides lightly with salt and pepper.
Place a cast-iron (enamel coated) pot over medium-high heat. Add olive oil and brown the lamb shanks on all sides. Do this in 1-2 batches. Set the lamb aside.
While the lamb is browning, prepare the vegetables. Peel and roughly chop the onion and potatoes. Chop the carrots and celery.
Add the vegetables to the pot with a pinch of salt and cook until golden. About 7-8 minutes over medium heat.
Add the garlic and warm through until fragrant.
Add the balsamic, tomato sauce, the herbs and spices. Place the lamb on top and cover with water or broth. Season with salt and pepper.
Place the lid on the pot and transfer to the preheated oven.
Allow the lamb to cook for about 3 hours or until the meat is tender and falling off the bone.
Carefully remove the lamb from the pot and set aside in a platter. Remove the vegetables as well. Taste the sauce and adjust the seasoning if needed.
Place the pot over medium-high heat and allow the sauce to reduce and thicken to your desired cinsistency. I like to mash a potato into the sauce at the beginning to help thicken it.
Add the lemon juice and either place the lamb back into the pot to warm through or serve the sauce on top.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
LEG OF LAMB STEW - “ARNI TAVAS” - STAVROS' KITCHEN - GREEK AND CYPRIOT CUISINE
HI DEAR FRIENDS, I DO HOPE YOU WILL ENJOY MY NEW RECIPE.
IT'S A CYPRIOT DISH CALLED TAVAS AND HAS A DELICIOUS AROMATIC FLAVOUR. IT REMINDS ME OF MY CHILDHOOD WHEN MY GRANDMOTHER USED TO PREPARE IT ON A SUNDAY FOR LUNCH.....IN THE COURTYARD IN HER CLAY OVEN! THANK YOU FOR WATCHING.... I WILL RESPOND TO YOUR LOVELY COMMENTS AS SOON AS POSSIBLE. GREETINGS TO EACH AND EVERY ONE OF YOU.....
LEG OF LAMB STEW - “ARNI TAVAS” - INGREDIENTS
1,100 Kg lamb cut into big chunks
5 onions (600g), cut into quarters
6 tomatoes (900g), cut into quarters
1 kilo potatoes cut in half
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
6 tablespoons olive oil
1/4 cup water
2 bay leaves
2 Large sheets of silver foil
Dish size - 10” X 15” ( 25 cm X 39 cm)
ΑΡΝΗ ΤΑΒΑΣ
ΣΥΣΤΑΤΙΚΑ
11/2 κιλά αρνιού κομμένα σε μεγάλα κομμάτια
5 κρεμμύδια (600g), κομμένα σε τρίμηνα
6 ντομάτες (900g), κομμένες σε τρίμηνα
1 κιλό πατάτες κομμένες στο μισό
1 κουταλάκι του γλυκού κύμινο
1 κουταλάκι του γλυκού αλάτι
1 κουταλάκι του γλυκού πιπέρι
6 κουταλιές της σούπας ελαιόλαδο
1/4 φλιτζάνι νερό
2 φύλλα δάφνης
2 Μεγάλα φύλλα αλουμινόχαρτο
Μέγεθος ταψί - 10 Χ 15 (25 εκ. Χ 39 εκ.)
CORDEIRO ASSADO COM BATATAS, TOMATES E CEBOLAS
INGREDIENTES
1.100 kg de cordeiro cortado em pedaços grandes
5 cebolas (600g), cortadas em quartos
6 tomates (900g), cortados em quartos
1 quilo de batatas cortadas ao meio
1 colher de chá de cominho
1 colher de chá de sal
1 colher de chá de pimenta
6 colheres de sopa de azeite
1/4 xícara de água
2 folhas de louro
2 folhas grandes de papel alumínio
ASSADEIRA - 25 cm x 39 cm
Greek Style Roast Leg of Lamb (Perfect for your Easter Table!!)
Printable Recipe:
Ingredients
1 leg of lamb, bone-in, about 7-8 pounds
10 or more garlic cloves, cut into slivers
2 onions, quartered
salt (about a half teaspoon per pound)
freshly ground black pepper
2 sprigs of fresh rosemary
1 cup of water
1/3 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons dried crushed oregano,
Instructions
Preheat the oven to 350 °F, 180 °F.
Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.
Place the lamb in a large roasting pan.
Combine the lemon juice and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano.
Add the rosemarry sprigs and the onions to the pan. Pour the water into the pan.
Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil.
Bake for 3-4 hours or until the meat is soft and almost falling off the bone.
Remove the foil and parchment and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn.
Serve with roasted lemony potatoes, tzatztki, and Mediterranean Rice pilaf. Enjoy and Kali Orexi!
Notes
Marinate the meat and insert the garlic cloves the day before serving. Keep it refrigerated and allow the meat to come to room temperature before roasting.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!