Kritharaki with vegetables and lamb
DIFFICULTY
RATING
COOK TIME
35 mins
35 mins
TOTAL TIME
35 mins
35 mins
Ingredients
Servings:
4
- 500 g minced lamb or beef
- 2 Zucchini, diced
- 1 Aubergine diced
- 1 diced onion
- 1 can(s) ( 850 ml ) Tomatoes, peeled
- 1 glass Lamb stock ( 40o ml )
- 1 Teel. Oregano
- 7-10 Tbsp salt and pepper
- 300 g Kritharaki
- 4 Teel. Aglio, tritato
- 4 Tbsp. olive oil
Directions
- 1
Season minced meat well with salt and pepper and fry well with 2 tablespoons of olive oil in a flat pan.
- 2
Chop the tomatoes and add them together with the liquid and 200 ml lamb stock. Bring everything to the boil briefly. Add Kritharaki to the meat, stir and cover and cook for 15 minutes.
- 3
In the meantime, sauté the onions in the remaining oil in a pan, add the garlic, oregano, zucchini and eggplant cubes and simmer with 100 ml of lamb stock for 5 minutes on a low heat (stir several times).
- 4
Add vegetables to meat and noodles, bring to the boil, add a pinch of five-spice powder (do not let it boil any more). If necessary, add the remaining lamb stock and season with salt and pepper to taste.
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