MENU
CLOSEOne-Pot Greek-Style Lamb Stew inspired by My Big Fat Greek Wedding (2002)
My Big Fat Greek Wedding (2002), Boyfriend Ian is introduced to the family. “He don’t eat no meat!? It’s ok, I make lamb!” (56 mins, 43 seconds)
Feast like it’s your Big Fat Greek Wedding with a stunning lamb stew, inspired by traditional moussaka. With only five minutes of prep, you can let the oven do the work while you practise your Greek dancing. Add a final flourish of feta and fresh mint for next-level flavour and get ready to tuck in.
Ingredients
For 2 people [double for 4]
- 30g feta
- 15ml balsamic vinegar
- 32g tomato paste
- 11g beef stock mix
- 1 tsp dried basil
- 1 aubergine
- 3 white potatoes
- 250g British lamb mince
- 5g mint
You’ll also need
- Pepper, salt, sugar, vegetable oil, flour
Cooking instructions 50 mins
For 2 people [double for 4]
Step 1
Before you begin… this recipe takes around 5 min [10 min] to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg.
Note: Make sure your dish is oven-proof and safe to use on the hob. Don’t have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish.
Step 2
Now, let’s get started! Preheat the oven to 220°C / 200°C (fan) / gas 7. Boil a kettle and heat a large, wide-based oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat.
Step 3
Once hot, add the lamb mince to the dish with 1 tbsp [2 tbsp] flour and cook for 1-2 min or until very lightly browned all over, breaking it up into rough, large chunks.
Step 4
Chop the potatoes into rough, bite-sized pieces. Trim the green stalks off the aubergine[s] and chop into bite-sized pieces. Add the chopped potato and aubergine to the dish and stir everything together.
Step 5
Add the balsamic vinegar to the dish with 1 tsp [2 tsp] sugar, the beef stock mix, tomato paste and dried basil. Add 500ml [850ml] boiled water and bring to the boil over a high heat. Season generously with salt and pepper.
Step 6
Cover with the lid and put the dish in the oven for 40-45 min or until the potatoes are tender and everything’s cooked through – this is your Greek-style lamb stew.
Step 7
Once everything’s almost done, strip the mint leaves from their stems and chop them finely (you can discard the stems).
Tip: Hold the top of the mint stems firmly and slide your fingers down their lengths to easily remove the leaves.
Step 8
Crumble the feta into a bowl with the chopped mint and mix together – this is your feta & mint topping. To serve, remove the Greek-style lamb stew from the oven and taste for seasoning, adding more salt and pepper if needed. Set the Greek-style lamb stew in the centre of the table, ready to share and sprinkle the feta & mint topping all over. Let everyone dig in!
