A simple yet delicious Greek classic, traditional recipe cooked in a skillet or pot. This one avoids using carbohydrates (potatoes, pasta, etc.) and uses fennel, instead. Enjoy!
Serves 6 – 8
Cooking time: 60 min
You will need: a pot or skillet
- 1 kg (2 Lbs) of lamb cut in portions. Lamb leg is better than shoulder or other parts.
- 1/2 kg (1 Lbs) fresh fennel root. (Usually one piece of fennel root is approx. 1/2 kg or 1 Lbs.)
- 4 fresh (green) onions. (When out of season, you can substitute with 3-4 small dry onions.)
- 3/4 to 1 glass (cup) of olive oil.
- 2 Tbsp of tomato paste in 2 cups (glasses) of warm water.
- Salt & pepper to taste
- Cut the meat into portions.
- Cut the fennel lengthwise in largish slices. (If the slices are very thin then the fennel will probably dissolve in the pot while cooking.)
- Pour the olive oil in a big pot and warm it up in medium-low fire.
- Put meat and onions in the oil and brown the meat on all sides. (The idea here is to partly infuse the meat with the onions’ aromas.)
- Add salt and pepper to your liking. (I use a token amount of salt because lamb is salty by nature).
- Add the fennel in the pot.
- Dilute the tomato paste in 2 cups (glasses) of warm (not scorching hot) water. Add the mixture in the pot.
- Let it simmer in high fire for 3′ -5′.
- Lower the fire to medium or medium-low and let it simmer for 45′ – 60′ or until the water evaporates and the sauce thickens.
Notes on Lamb with Fennel in the Pot
- Tomato paste: doubly concentrated is good; but check the ingredients to check if the only preservative mentioned on the can is citric or ascorbic acid (Vitamin C, that is).
- A Tip regarding how to treat deep frozen meat: here