Kleftiko | How to make Kleftiko

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Byjai bedi
Created on 27th Jul 2015
  • Kleftiko, How to make Kleftiko
Kleftikoby jai bedi
  • Kleftiko | How to make Kleftiko (11 likes)

  • 0 reviews
    Rate It!
  • By jai bedi
    Created on 27th Jul 2015

About Kleftiko

A traditional greek recipe with melt in the mouth lamb served with fluffy potatoes

Kleftiko, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by jai bedi. Kleftiko is a dish which demands no explanations, it's a whole world of flavour in itself. Kleftiko is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Kleftiko by jai bedi is perfect to serve 5 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Kleftiko.

  • Prep Time0mins
  • Cook Time5Hours
  • Serves5People
Kleftiko

Ingredients to make Kleftiko

  • 4 tbsp olive oil
  • 2 kg lamb shoulder cut into chunks
  • 2 celery sticks
  • 6 onions cut into chunks
  • 4 potatoes cut into half
  • 5 carrots sliced in big chunks
  • 6 cloves garlic crushed
  • 4 tomatoes cut in chunks
  • 4-5 bay leaves
  • 300 ml lamb stock
  • 300 ml white wine
  • salt and pepper to taste
  • potato chips( for side dish)
  • Parchment paper

How to make Kleftiko

  1. In a shallow dish, heat oil. Brown the lamb chunks from all sides. Set aside.
  2. add onions, carrots, potatoes, garlic, celery sticks. Stir until soft.
  3. add tomatoes, bay leaves and salt pepper. Cook until vegetables are almost done.
  4. Add the stock and wine, and then add the lamb. Bring to boil.
  5. Divide into portions and wrap in Parchment paper. Now transfer all the portions to a slow cooker utensil and let it cook for about 5 hours, until lamb is tender and falling off the bone.
  6. Serve hot with potato chips and roasted pork. (if required)
My Tip: White wine can be avoided. Vinegar can be used instead.

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