lamb kritharaki casserole
Prep: 5min | Cooking: 1h45min
* recipe uses ouzo, which gives the dish a strong aniseed taste. If you're not a fan, substitute this with cognac or brandy, or even wine.
1.5kg lamb leg with bone, in pieces
2 onions, finely chopped
3 carrots, diced
400g tomato sauce
2 tbsp honey
1.5 tsp rosemary
salt, pepper, olive oil
2 tbsp butter
1 tbsp chopped dill
In a bowl, coat the lamb with olive oil, salt and pepper.
Use a paper towel to lightly coat a casserole dish with some olive oil (sides also). Heat the casserole dish on high, and fry the lamb on all sides until brown, ca. 5min.
Add onions and carrots, and after 3-5 min, extinguish with the ouzo. Add the tomato sauce, honey, rosemary, 250ml water, and season with 1/2 tsp salt and some pepper.
Mix, cover with lid and simmer 1h.
Heat oven to 180 degrees C.
Add the kritharaki, season with a little more salt and pepper, and place the covered casserole pot in the oven for 30min.
Remove lid, and mix the contents so that you free up any kritharaki threatening to stick to the bottom of the pot. Pour in 300ml water, give it one more mix, cover with lid and return casserole to the oven for another 15 min.
Remove from oven, add dill and butter.