Monday, 27 October 2014

Arnaki me pligouri - Spring Lamb with Burghul

What to cook on a strange spring day in Melbourne….The weather last night and today has been very strange to say the least..The storms and lightning at 2am this morning where pretty terrifying…Found out first thing this morning that a house in our suburb of Prahran was struck by lightning and caught alight.  Today the sun would peak out then minutes later the rain would start…AHHHH!! So I raided my pantry and fridge and made a Greek oldy but a goody…Arnaki me pligouri.


5 forequarter chops cut in half
1 can tomatoes
1 onion finely diced
3 cloves garlic
1 tbs tomato paste
salt pepper
olive oil
1 cup burghul

Saute the chops until lightly brown then add the onion and garlic. Stir for a few minutes until the onion has cooked down a bit.  Add the tomato paste and stir for a further minute.  Add the can of tomatoes and fill the empty can with water x 2.  Add to the pot.  Season to taste and simmer on a low heat for about 1 - 1/12 or until the chops are soft.  Pour in the burghul and cook for about 10 minutes. Add more water if too thick, keeping in mind that the burghul will swell quite a bit.   Place the lid on saucepan and leave it for 1/2 before serving.


Carol xxxxx

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