Lamb with Hylopites and olive oil

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1 kg lamb
1 onion
½ clove of garlic
4 tbs extra virgin olive oil Oleum Crete
1 carrot
1 pepper
2 medium-sized tomatoes
½ kg hylopites
½ cup grated cheeseSalt, pepper


Cut the meat into cubes and sauté in very hot oil with the finely chopped onion and garlic. Add the pepper and carrot. After another 2 minutes, add I cup of water and as soon as it boils remove the scum that forms with a slotted spoon. Leave the meat to simmer for about 1 hour. When it is half cooked, add the chopped tomatoes and seasonings. Add the hylopites and continue to cook for about another 20 minutes until the red sauce has thickened, the hylopites are cooked and the meat is tender. Serve hot, sprinkled with the grated cheese.

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Lamb with Hylopites and olive oil, 5.0 out of 10 based on 81 ratings

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