Greek lamb kleftiko
Ready in 3 hours 20 minutes
2 tbsp olive oil
1.3kg stewing lamb, cut into large cubes
2 onions, sliced
12 garlic cloves, chopped
juice 2 lemons
6 bay leaves
6 tbsp roughly chopped oregano or 2 tsp dried
1kg waxy potatoes, peeled and cut into large chunks
400g can chopped tomatoes
200g feta, crumbled
1 Heat the oil in a large frying pan, add the lamb and brown over a high heat until nicely browned. You’ll need to do this in batches – pop into the slow cooker as you go. Reduce the heat and cook the onions and garlic in the same pan for 5 minutes, adding more oil if needed. Add to the pot.
2 Add the remaining ingredients, setting half the feta to one side. Add 200ml boiling water, cover and cook on high for 3 hours, stirring just once or twice. Scatter with the remaining feta just before serving.