November 10, 2008
In my mind this concoction is actually called Greek lamb casserole. A simple casserole mingling the classic Grecian flavours of oregano, lemon, fetta and .... paprika. Yes, paprika: the spice so loved in that well-known Greek city north of Athens ... Budapest.
And if you're shaking your head now, take a couple of minutes to watch this game-show gem where geographical confusion abounds (the poor contestant - she does look very perplexed).
Onward-ho. Here is my fusion lamb dish ...
Toss some diced lamb in some flour and a very liberal amount of paprika. Throw it into a casserole dish with diced potatoes and carrots. Sprinkle with grated lemon rind and plenty of fresh or dried oregano. Slosh over some chicken stock and bung the whole thing in the oven until the lamb and vegies are tender.
To finish this dish, you hurl in some diced fetta and a handful of finely sliced black olives. But here's the thing: the final ingredients can tip the casserole over the edge. Keep the saltiness in check by using a reduced salt stock and being judicious about the quantity of olives and cheese you chuck in. The line between tasty dish and tastes like the Dead Sea, is indeed a fine one.
Filed under: Stand-back-and-throw meals