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Greek Chicken Breast Hotpot
This Greek Hotpot leans on garlic and yoghurt to do the heavy lifting. We sear the Chicken...
Greek · Main
Garlic and yoghurt Lamb Ragu
Weeknight-friendly Lamb Ragu with the garlic and yoghurt we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the dried oregano and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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