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One-pot Greek lamb, potato and galotyri (cheese) stew

Name: One-pot Greek lamb, potato and galotyri (cheese) stew recipe
Yield: 6
Ingredients: 1.5kg de-boned lamb shoulder, trimmed of excess fat, cut into large cubes; Finely grated zest of 1 lemon; Juice of 1 lemon; 8 garlic cloves, thinly sliced; 4 fresh bay leaves; 1 tsp dried Greek oregano; 1/2 bunch fresh oregano, leaves picked, plus extra to serve; 330ml lamb; 20.00 ml runny honey; 375g tomato; 1kg waxy potatoes, peeled, thickly sliced into rounds (we used Dutch cream); 40.00 ml extra virgin olive oil; 120g olive; 180g galotyri (we used Aphrodite Galotyri), substitute sour cream

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by Ellie and Sam Studd

May 23, 2023

Ellie and Sam Studd dish up a hearty one-pot wonder which features an ancient Greek cheese that’s been kept under wraps for generations. It’s time you were in on the secret.

1.5kg de-boned lamb shoulder, trimmed of excess fat, cut into large cubes
Finely grated zest of 1 lemon
Juice of 1 lemon
8 garlic cloves, thinly sliced
4 fresh bay leaves
1 tsp dried Greek oregano
1/2 bunch fresh oregano, leaves picked, plus extra to serve
1 1/3 cups (330ml) lamb or beef stock
1 tbs runny honey
2 (375g) roma tomatoes, cut into wedges
1kg waxy potatoes, peeled, thickly sliced into rounds (we used Dutch cream)
2 tbs extra virgin olive oil
3/4 cup (120g) kalamata olives
180g galotyri (we used Aphrodite Galotyri), substitute sour cream

Method

1.

Preheat oven to 180°C/160°C fan-forced. Place lamb, lemon zest and juice, garlic, bay leaves and both oreganos in a 3.5L-capacity baking dish. Season with salt flakes and freshly ground black pepper and toss to coat. Stir through stock and honey.
2.

Layer tomato and potato on top. Drizzle over the oil and season again with salt flakes and freshly ground black pepper.
3.

Cover with a tight-fitting lid or doubled sheets of foil and bake for 3 hours until the meat is tender. Remove the lid or foil. Increase heat to 200°C/180°C fan-forced and roast, uncovered, for 30 minutes. Scatter over olives and roast for a further 30 minutes or until potatoes are brown and lamb is very tender. Dollop with galotyri and sprinkle with extra oregano leaves to serve.