Greek
Greek
Baked Lamb with garlic and yoghurt
A sun-drenched take on Lamb Medley, built on garlic and yoghurt and finished the way we like...
Greek · Dessert
Greek Beef Crumble
The kind of Greek plate you make on repeat. olive and caper, a proper slow-cook, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the beef 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 beef. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the feta and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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