Kritharaki – Lamb – Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g le lamb, cut into cubes
- 200 g onion (s)
- 2 cloves garlic)
- 600 g tomato (s), chunky, from the can
- 50 g butter
- 2 tablespoon olive oil
- 2 teaspoons tomato paste
- 0.25 liter ¼ red wine, dry
- 0.25 liter ¼ water
- salt and pepper
- 1 teaspoon thyme and oregano, dried
- 750 ml boiling water
- 250 g noodles (Kritharaki, Greek rice noodles)
- 150 g cheese, rated (Graviera, Gruyère or Parmesan)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees.
- Peel and finely dice onions and garlic. Heat the butter and olive oil in a roaster and fry the meat vigorously on all sides. As soon as it has turned color, add onions, garlic and tomato paste and sauté briefly. Add the tomatoes, deglaze with red wine and fill up with ¼ liter of water. Season with salt, pepper, oregano and thyme. Close the roaster and place in the oven for 1 hour.
- Then add the boiling water and the rice noodles, stir in well and close the roaster again. Place in the oven for another 30 minutes, stir every 10 minutes during this time and add a little water if necessary.
- Season with salt and pepper and serve sprinkled with cheese.
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