1kg lamb (boneless leg), sliced to small pieces
2 leeks, sliced 3-4 cm long
1 cup okras
1 potato, large and cut to four pieces
1 carrot, large and chopped
1 cup green beans
1 tablespoon parsley, coarsely chopped
1 tablespoon lovage, coarsely chopped
2 courgettes, chopped
2 tomatoes, diced
1 medium-sized lemon, the juice of
¾ cup olive oil
salt & pepper to taste
Choose a large and heavy bottom casserole to sauté the meat in olive oil for 7-8 minutes, or until brown on all sides. Remove the meat using a perforated spoon and add all the vegetables in the casserole, which you have previously washed but not dried completely.
Then add the meat, lemon juice, salt, pepper and ½ cup water. Put the lid on the casserole and cook at low temperature for at least 1 hour. Do not remove the lid form the casserole until the meal is done.
Serve the meal hot, warm or at room temperature.
Enjoy with Vin De Crete White, Ymnos White or Vin De Crete Rose