Blog

Good afternoon farmhoppers!

The kitchen is smelling divine here at Seedcamp. As per our introduction to Urbangrains, we have channelled our inspiration and dreams of warmer climates into a tasty and light Greek classic. So, rather than give in to the cold weather all together and reach for the nearest carb-heavy winter standard, below is a recipe we have adapted from Olive Magazine, it incorporates beautiful and healthy Mediterranean products.

A Greek Lamb and Feta Stew

1-2 hours, Serves 4.

Ingredients 

• Urbangrain’s Organic Extra Virgin olive oil


• lamb neck 600g, cut
 into chunks

• aubergine 1 large, cut into chunks

• onions 2, sliced

• garlic 2 cloves, sliced

• chopped tomatoes 400g tin

• Urbangrain’s Sun Dried Tomato Paste, 1 tbsp

• lamb stock 200ml

• cinnamon 1 stick

• flat-leaf parsley 1/2 a small bunch, chopped

• lemon 1, zested

• Urbangrain’s Authentic Greek feta 200g block, crumbled

Method

Heat 1tbsp olive oil in a non-stick, lidded casserole. Brown the lamb all over then remove from the pan. Add the aubergine and another tbsp of oil and cook until browned and softened a bit. Scoop out the aubergine then add the onions and garlic and cook until softened and golden.

Add the lamb and aubergine back with the tomatoes, 1 tbsp of tomato paste, stock and cinnamon. Bring to a simmer then put on a lid and cook for 1 hour or until the lamb and aubergine are tender. Scoop out the cinnamon stick. Mix the parsley, lemon and feta and sprinkle over the stew just before serving.

Recipe extra: 
if you’re not an aubergine fan you can use courgette or pepper instead.

Per serving 591 kcals, protein 41.5g, carbs 10.2g, fat 42.7g, sat fat 20.2g, fibre 4.3g, salt 2.2g. Serve with boiled new potatoes or warm crusty bread.

This is a perfect winter warmer that will have you dreaming of Greek Tavernas and sun-drenched mountainsides. A great way to try Urbangrains' healthy, preservative free ingredients– Greek food philosophy at its finest.

Enjoy!

Love Farmhopping x