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Sunday, 5 August 2007

Tsigariasto (Τσιγαριαστό κρέας - stewed meat)

Use spring lamb or goat for this dish. Chop the meat roughly into large chunks. Wash thoroughly to rid meat of bone shards. Heat a large deep pot with a 0.5cm layer of olive oil. Add some coarsely chopped onion and garlic to your liking, and cook till soft. Then turn down the heat, add the meat and cook on both sides till it loses its red colour (about 10 minutes per side). Pour a glass of wine over the meat, season with salt, oregano and pepper, and cover the pot with a lid. Turn the heat to low. Cook for at least an hour.Take the lid off about every twenty minutes to check if it needs any liquid. If it looks dry, or is sticking to the bottom of the pot, add only enough water to stop it from sticking. The meat is done when it is very, very tender.

Due to its simplicity, this meat makes a good accompaniment to any vegetable dish.

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MORE MEAT RECIPES:

Avgolemono stew
Sunday roast
Chicken
Rabbit/Hare
Mince
Curried pork chops
Stir-fry beef
Souvlaki
Yiouvetsi
Pan-fried pork chops