A busy couple of days in our household with one thing or another, certainly enough to keep me out of mischief in the kitchen!
I haven’t made this since January, but just fancied something yesterday that I could dip crusty bread into. This is it. And if crusty bread wasn’t enough for you, then just double carb it like we do and serve it with vermicelli rice as well. Lol.
Etli pırasa yemeği (lamb and leeks) stew. This is one of those Cypriot meals that always tastes better the next day. This feeds four twice over:
A good glug of olive oil
900 gms of diced lamb
4 washed and diced leaks (1 inch thickness)
2 tins of chopped tomatoes
2 lamb stock cubes
juice of one lemon
salt & pepper to taste
In a deep pan, add the olive oil and brown your diced lamb. Remove and keep any excess juices as the lamb is browning. Once browned, remove the lamb and set to one side.
Add in your leeks and fry for around eight minutes. Then add in your chopped tomatoes and fry for a further eight minutes.
Add in your lamb stock cubes, juice of one lemon, the browned lamb, the excess juices and enough hot water to just cover.
Bring to the boil and simmer for 45 minutes stirring intermittently. In the meantime, make your vermicelli rice etc. Or in my case, start ripping off chunks of bread and dip it into the sauce 😋
The recipe and step-by-step photos are also on my grid if you fancy giving it a go!