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Greek stir-fry

Recipe from: 8/4/1994 12:00:00 AM
Ingredients 12
Servings 4


  • 250
    deboned lamb, cut into thin strips
  • salt and pepper
  • 1
    clove garlic, crushed (or more)
  • oil
  • 1
    small red onion, thinly sliced
  • 3
    carrots, peeled and thinly sliced
  • 150
    spinach, well rinsed, stems removed and shredded
  • 30
    olive oil
  • 30
    lemon juice
  • 5
    dried rosemary
  • 5
    dried origanum
  • 60
    feta cheese, crumbled (optional)


Season the meat lightly with salt and pepper and stir-fry, along with the crushed garlic, in a little heated oil until brown on the outside. Remove from the pan and stir-fry the vegetables in a little oil until done but still slightly crisp. Blend the olive oil with the lemon juice, rosemary and origanum (or use 10 ml each fresh rosemary and origanum). Pour the mixture over the meat and vegetables. Mix and heat until warmed through. Spoon into pita breads and sprinkle with a little feta cheese, if desired. Serves 4.

Read more on: lamb

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