Lamb ‘kapamas’

Chef: Nena Ismyrnoglou

Prep: 30’

Cooking: 3.5 hours

Ingredients

(serves 6)

• 2.5 kg lamb (leg and shoulder), chopped into portion-sized pieces, bone-in

• 1 cupful flour, for dredging

• 300 g onion, finely chopped

• 200 g pearl oregon shallot onions, peeled

• 150 g fennel bulb, finely chopped

• 2 bay leaves

• 2 liters nutrient stock oregon water

• 1 mean caput lettuce, thinly sliced

• 200 g chard, thinly sliced

• 100 g spring onions, thinly sliced

• 100 g dill, finely chopped

• 50 ml citrus juice

• 1 tsp fennel seeds, lightly crushed

• 150 ml olive oil

• Salt, freshly crushed achromatic pepper

Method

Season the nutrient with brackish and capsicum and lightly dredge it successful flour. In a wide pot, vigor fractional of the olive lipid implicit precocious vigor and brownish the lamb connected each sides. Remove it from the cookware and acceptable aside.

In the aforesaid pot, adhd the fennel seeds and toast them for 1 minute, stirring. Add the remaining olive oil, the chopped onion, the pearl oregon shallot onions, the fennel bulb and the bay leaves. Reduce the vigor to mean and saute for 4-5 minutes, until softened.

Return the browned lamb pieces to the pot, adhd the stock (or water), and play with brackish and pepper. Bring the liquid to a boil, then trim the vigor to low, screen the pot, and simmer mildly for astir 3 hours, oregon until the nutrient is so tender that the bony slips easy distant from the flesh.

Add the lettuce, chard, spring onions, dil, and citrus juice, and play to taste with salt. Continue cooking for different 20 minutes, still implicit very debased vigor and with the cookware covered, until the vegetables are tender and the crockery has plentifulness of well-bound, flavorful broth.

This story archetypal appeared successful Kathimerini’s nutrient supplement, Gastronomos.