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Stewed lamb with flat risoni pasta

preperation 10΄ Preparation
cup 115΄ Cooking
hat medium Difficulty
dish 4 Portions

MISKO Peponaki (Flat Risoni)

300 g MISKO Peponaki (Flat Risoni)

1 kg boneless lamb in portions

1 onion, finely chopped

3 cloves of garlic, grated

1 tbsp. sweet paprika

½ tsp. cinnamon

½ tsp. turmeric

1 tbsp. tomato paste

100 ml white wine

400 g grated tomatoes

100 g concentrated tomato juice

1 tsp. sugar

500 ml water

½ bunch parsley, finely chopped

olive oil


freshly ground peppe

materials METHOD

In a pot, heat 4 tsp. of olive oil. Lightly salt the lamb and sauté on all sides, for 3-4 minutes until golden brown.

In the same pot, add another 2 tbsp. olive oil and sauté the onion for 2-3 minutes until soft. Add the garlic, paprika, cinnamon, turmeric and tomato paste and sauté for 1-2 minutes.

Pour in the wine and wait for the alcohol to evaporate.

Add the grated tomatoes, tomato juice, sugar and salt and pepper. Stir and bring to a boil, then reduce the heat. Simmer with the lid on until tender, for approximately 1 ½ hours.

Uncover the pot and add 500 ml water. Bring to a boil, add the MISKO Peponaki (flat risoni) and gently stir. Allow to boil for as long as indicated on the package and remove from the heat.

Serve hot, sprinkled with the finely chopped parsley.

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