- 400 grams eggplant, Cubed
- 1 heaped tablespoon salt
- 2 cloves garlic
- 1 tablespoon Flat leafed Italian Parsley
- 1 red onion, Sliced in half
- 20g extra virgin oilive oil
- 1 teaspoon dried thyme leaves
- 1 teaspoon oregano, dried, Or fresh 1 tbs
- 1000 grams diced lamb
- 400g Tomatoes (canned diced), Or purée
- 100 grams red wine
- 1 tablespoon Stock Concentrate
- 1 red capsicum roughly chopped
- 1 or 2 zucchinis, roughly cut
- 100 g Kalamata Olives
- cracked pepper, to taste
- 100 grams fetta cheese, crumbled
Recipe is created for
Place eggplant into rice basket & sprinkle with 1 tbs salt place the basket on a plate to one side.
Place garlic & parsley into TM bowl & 2 secs speed 7.
Add onion, for for 2 secs speed 5, add thyme, orgeno & oil, cook for 2 mins 100 degrees speed 1.
Add lamb & cook for 10 mins, 100degrees speed 1.
Rinse the salt off the eggplant, with water pat dry with paper towel & add eggplant, tomatoes, wine, stock concentrate to the TM bowl. In the Varoma place capsicum on bottom & zucchini into the top with the olives, place the Varoma on top of the lid. Cook for 30 mins, Varoma speed 1.
Serve with cracked pepper, feta cheese & extra fresh herbs sprinkled on top.
Greek Lamb Stew
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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