Greek Lamb with Orzo - Yiouvetsi | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Video editor: Mihalis Barbaris
Production: Akis Petretzikis Ltd.
Featured Partners: Mary-Rose Andrianopoulou, Theano Stravolaimou, Markos
Papakonstantinou, Eleni Kallianioti, Aggelos Sofoglou, Giannis Borompokas, Emmanouela
Paradeisanou, Tatiana Serefa, Martha Angelopoulou, George Athanassiadis, Valia
Athanasopoulou, Diana Alexaki
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Kleftico Recipe (Greek Lamb Stew)
I first had this lamb-based dish on the Greek island of Aegina about 10 years ago. It left such an impression on me that I've been cooking it ever since! This is not the traditional Kleftico recipe you find in the cookbooks... Recipe at FACEBOOK:
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Lamb Fricasse: Lamb & Greens Stew in a Lemony Sauce (Classic Recipe)
Serves 4-6:
2 – 2 and ½ pounds lamb
¼ cup olive oil
Salt and freshly ground pepper to taste
8 scallions, finely sliced
1-pound greens: Romaine lettuce, mustard greens, spinach, or dandelion greens, roughly chopped
¼ cup dill, finely chopped
2 tablespoons mint, finely chopped
For the Avgolemono sauce (egg-lemon sauce):
3 egg yolks
¼-1/2 cup fresh lemon juice
Pinch of salt
1 tablespoon cornstarch
Season the meat on both sides with salt and pepper.
Heat olive oil in a pot and brown the meat in a few batches all around. About 5-8 minutes. Do this in batches as to avoid overcrowding the pot. Overcrowding the pot will prevent the meat from browning.
Note: the meat can also be browned in the oven by placing it in a baking pan, drizzled with olive oil and seasoned with salt and pepper. Roast at 500 °F, 260 °C for about 10 minutes.
Add the sliced scallions to the pot with the meat and cook over high heat for 3-5 minutes or until the scallions soften a bit.
Cover the meat with water and bring to a boil.
Cover the pot with the lid and reduce the heat to a medium low. Cook for approximately 1 and ½ to 2 hours or until the meat is tender. Stir often and add more water if needed.
Wash, dry, and coarsely chop the greens.
Once the meat is soft, add the chopped greens to the pot, cover with lid and cook until they are wilted.
Taste and add more salt and pepper if desired.
Prepare the Avgolemono sauce by combining the egg yolks, lemon juice, and corn starch in a small bowl. Whisk until smooth.
Temper the sauce by adding about ½ cup of hot liquid from the pot and whisking to combine.
Pour the sauce into the pot and mix to distribute.
Note: Traditionally, the sauce is not stirred, instead, the pot is lifted (carefully with protective kitchen mittens) and then swirled while gently shaking so that the sauce is distributed.
Cook over medium heat 3-5 minutes. Stir in the chopped mint and dill and serve.
Enjoy!
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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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EASY LAMB STEW | LAMB STEW RECIPE | STEW
How to make the easiest yet delicious lamb stew for the family. This stew is my own creation based on spices and herbs that I like, meaning I developed the recipe myself! So for those who are wondering it’s neither Asian nor European, it may have ingredients from Asia and Europe but it has got nothing to do with those areas..
INGREDIENTS
☘️Lamb shoulder or leg 880g
☘️Hot water 600ml
☘️Smoked paprika 1 Tsp
☘️Thyme 3/4 Tsp
☘️Black pepper 1/2 Tsp
☘️Cumin ground 1/2 Tsp
☘️Clove ground 1/2 Tsp
☘️Coriander ground 1/2 Tsp
☘️Carrot 1 1/2 cut into rough equal chunks
☘️Potatoes 3 medium cut into rough equal chunks
☘️Onion 1 small thinly chopped
☘️Garlic 2 minced
☘️Tomatoes 2 medium skinless cut thinly
☘️Salt
☘️Chili flakes 1/4 Tsp
☘️Worcestershire sauce 1/2 tbsp
☘️Gravy thickener 1/2 tbsp (I use my
homemade one
☘️Tomato paste 1/2 tbsp
☘️Olive oil 3 tbsp
☘️Chicken broth powder 1 1/2 tsp
METHOD
-Heat up 3 tbsp of olive oil on medium-low
heat
-Add the chopped onion and crushed
garlic, cook for a 3 minutes
-Add Worcestershire sauce and cook for
1 minute
-Add smoked paprika,coriander,black
black pepper, thyme ,cumin,clove
Chili flakes, cook for 3 minutes
-Add the 880g lamb,cook for 8 minutes
-Add 2 medium skinless tomatoes, stir and cook for 5 minutes
-Add the tomato paste, stir and cook for
1 minute
-Add the chicken broth powder plus 600ml
hot water
-Cover and cook for 35 minutes
-Add the gravy thickener mix fast so that it
does not form lumps, add salt cook for 5
Minutes
-Add the potatoes cut in chunks and the
Carrots, cook for 20 minutes
-Serve and enjoy
#STEW#LAMBSTEW
OMG! Italian Style Rich lamb stew with honey and caramelised onion
The best stew you will ever taste. This slow braising method fuses the ingredients together leaving you with an incredible tender, moist and rich flavoured meat.
Lamb is becoming a more fashionable red meat as it’s a healthier meat as it contains many vitamins, minerals and B12. Try and buy grass fed and it will also have the heart healthy omega 3 fatty acids.
But enough about health, this recipe is about taste. If you like those rich casserole stews, then look further, this is a complete meal cooked in one pot. The slow cooking process tenderises the meat and develops the flavour.
A complete meal because it has carrots, peas, potatoes all built in. The best part is that it will taste even better the next day, so make a big pot. It’s also easy to freeze for ready made meals when you’re short on time. I usually place them in glass storage containers and then microwave them or add a splash of water in a saucepan and reheat on very low heat.
For the wine, make sure you buy a full bodied wine, like a shiraz or cabernet sauvignon. Do not go crazy on the price but don’t skimp either, the quality of the wine will affect the sauce. It is a red wine sauce after all.
As an option, I like to serve it with a crusty toasted bread, rubbed with a clove of garlic for that extra flavour. This is of course optional. Sprinkle some freshy chopped parsley or you can even use the celery leaves to add colour and freshness before serving.
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