|make your stomach happy||.||
by Stephanie Cloutier | 1 2 3 4
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Pour 3 Tbsp olive oil into
large pot and turn heat to medium. Add lamb pieces, browning them on all
sides but do no cook them through. Remove pieces and set aside in bowl.
In a food processor, add celery, a fat pinch of salt, garlic and onions,
and finely chop. Transfer celery and onion mixture, along with thyme and
oregano, to pot with the remaining olive oil, and cook for 5 minutes
until the vegetables become soft and translucent. Add lamb pieces (along
with the meat juices) to the pot, as well as the carrots, wine, tomato,
water and bay leaves. Put lid on the top and let it simmer on low-medium
heat for two hours. After two hours, add pasta. Bring to boil and cook
for 10 minutes. Chop fresh oregano; sprinkle the oregano and some feta
cheese before serving.
Stephanie Cloutier is a Toronto-based freelance writer and photographer who is happily addicted to bellydancing, Flickr and throwing swanky parties in her 650-square foot apartment.
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