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Wednesday, July 4, 2012

Lamb with Cream-top Milk ( Shepherd’s Lamb)



This recipe was given to me by the Cultural, Educational and Developmental Association of Kritsa, “LATO”. 

Ingredients
  • 1 1/2 kilo lamb
  • 1/2 kilo cream-top milk
  • 1 wine glass of extra virgin olive oil
  • salt
  • pepper
  • 1 onion, finely chopped
Method
Dice the meat into portions. Place it in a casserole type pan, along with the olive oil and the onion and stir fry over a low heat until tender. Then add the wine. When it is cooked, add the cream-top milk, stir and serve while it’s hot. If you wish you may replace the top milk with strained yoghurt.

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