Greek Stew

1. 1

   Here are the ingredients before cooking.

2. 2

   Brown the lamb by itself.

3. 3

   There will be a lot of fat rendered.

4. 4

   Remove the lamb from the pan and put it on a paper towel lined bowl.

5. 5

   Wipe out the pan to get rid of the fat but don't wash the pan.

6. 6

   Add the onion and cook for three minutes over medium heat in a couple of teaspoons of olive oil.

7. 7

   Add garlic and cooked until fragrant (about 1 min).

8. 8

   Then add cubed eggplant and squash.

9. 9

   After the squash and eggplant are browned slightly (about 5 min) add diced tomatoes and about 1/4 c water or stock.

10. 10

    (Red wine would be good, too) And 1/2 of the fresh oregano and basil.

11. 11

    Cover and cook for 5-10 minutes over medium low heat

12. 12

    Add the ground lamb and cubed feta cheese and reduce sauce by cooking with the lid off for 5 minutes

13. 13

    Finish the dish with the other half of fresh oregano and basil, salt and pepper, a few red pepper flakes, and a drizzle of your best olive oil.

14. 14

    You can serve it over rice or pasta or have it with a couple of slices of crusty French bread to mop up the delicious broth.

15. 15

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.