Agios Style Stew (Yiahntisto Agiotiko) — continued
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Agios Style Stew (Yiahntisto Agiotiko)
A recipe from Foteini Papavasileiou
INGREDIENTS
• ½ kilo potatoes
• 1 Dark-skinned zucchini
• 1 Carrot
• ½ Olive oil
• ½ Kilo of lamb or goat (kid), cut into pieces
• 1 Dry onion
• 2 Garlic cloves
• 2 Red tomatoes, grated
• 2 Tablespoons of tomato paste
• 1 Stock cube
• 2 Cups of water
• 1 Bay leaf
• A little cinnamon
• A little oregano
• Black pepper
• Salt
METHOD
1. Peel and cut the potatoes into medium pieces. Peel the carrot and cut it into small pieces. Cut the zucchini into small pieces as well.
2. In a frying pan, add the olive oil and once it heats up, brown the meat. Add the onion and garlic. Once the onion browns, add the tomato paste to release its aromas, followed by the grated tomatoes. Add a little water and simmer until the meat is almost tender.
3. Add the potatoes, zucchini, and carrot. Add the stock cube, bay leaf, cinnamon, oregano, salt, and pepper, and simmer until the vegetables are cooked and the sauce thickens. Add a little more water if necessary.
