Meats & Main Dishes > Lamb Recipes > Greek Lamb Casserole
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Greek Lamb Casserole
3 pounds of boneless lean lamb, cut into small chunks
2 pounds of tomatoes
2/3 cup of butter
salt and freshly ground pepper, to taste
1 quart of water
2 cups of semolina
1 cup of grated Parmesan cheese
Place the lamb in a heavy 4 - 5 quart casserole. Peel and slice the tomatoes and add them to the meat. Add the butter. Season to taste. Cook at fairly high heat until the lamb becomes somewhat brown, about 30 minutes. Remove the meat and add the water. Bring to a boil and gradually add the semolinasemolina. Boil for 5 - 6 minutes, stirring frequently. Add cheese and place the meat on top. Put into a 375ºF. oven for 15 minutes. Serves 6 |
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