Greek Lamb Stew

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Method

  1. Place the lamb and onion in casserole. Cover, place on glass turntable and cook on LOW MICROWAVE for 10 mins.
  2. Split the chilli along its length leaving the top intact, – this adds flavour to the stew without too much heat. Stir the chilli, garlic, rosemary, wine and tomatoes into the lamb.
  3. Cover, place casserole on metal tray and cook COMBINATION: CONVECTION 160°CandWARM MICROWAVE for 1 hr stirring halfway.
  4. Stir in the black olives and linguine and continue to cook on COMBINATION: CONVECTION 160ºCandWARM MICROWAVE for a further 15 mins or until the linguine is cooked.
  5. Remove the chilli and rosemary, and discard. Stir in feta cheese and serve.

Serves 4

5 minutes

1hr 25 mins

Course
Dinner

Dish
3 litre (6pt) large casserole with lid

Over accessory
glass turntable and metal tray

Course
NN-CT870WBPQ, NN-CT880MBPQ, NN-CT890SBPQ

  • 700g (1 ½ lb) lamb fillet, cut into chunks
  • 2 onions, chopped
  • 1 red chilli
  • 2 cloves garlic, crushed
  • 1 sprig rosemary
  • 300ml (½ pt) white wine
  • 400g (14oz) can chopped tomatoes
  • 45ml (3tbsp) sliced black olives
  • 100g (4oz) linguine, broken into small pieces
  • 150g (5oz) feta cheese
  • 15g (½oz) fresh mint