Athenian Lamb Hotpot

This dish is comfort food in anticipation that Scotland will loose (again) against Ireland in the Six-Nations Rugby tournament this afternoon.

1KG of Boneles lamb, cubed
olive oil
2 onions (finely chopped)
1 green pepper
250ml tomato paste
185ml chicken broth (stock)
a few ground cardamons
cinnamon stick
ground black pepper
fresh coriander

Cook meat till browned. Transfer to a plate and set aside. Cook onion and pepper until onion softens. Stir in tomato paste and broth. Add cardamon, cinnamon and bring to the boil. Return meat to pan with coriander. Cover and simmer. I cooked this for around an hour then switched the cooker off to allow it to cook in its own heat.

In the picture I served this with couscous, and probably added a little to much tomato, but it still tasted fine...the last of this dish is waiting until after 7pm. Good luck lads!!




is this the name because it is a greek recipe?



i get it! thanks... i imagine the lamb worked its wonders....