Meat & Poultry
123
Serves 4
Dish: 3 litre (6pt) large casserole with lid
700g (1lb 8oz) lamb fillet, cut into chunks
2 onions, chopped
1 red chilli
2 cloves garlic, crushed
1 sprig rosemary
275ml (1/2 pt) white wine
400g can chopped tomatoes
45ml (3tbsp) Sliced Black Olives
100g (4oz) linguine, broken into small pieces
150g (5oz) feta cheese
15g (1/2 oz) fresh mint
Fill the Steam Water Tank. Place the lamb and onion in casserole. Place on base of oven
and cook on STEAM LOW for 10 mins. 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. Cook on CONVECTION 160°C + WARM MICROWAVE for 1
hr stirring halfway. Stir in the black olives and linguine and continue to cook on
CONVECTION 160°C + WARM MICROWAVE for a further 15 mins or until the linguine is
cooked. Remove the chilli and rosemary, and discard. Stir in feta cheese and mint before
serving.
Cooking method
Ingredients
Greek Lamb Stew
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