At the taverns of the region one can enjoy the local cuisine. Namely, the pies with the uncountable thin layers of pastry which women uniquely spread, to milkcheese and tsalafouti and the tasteful food cooked in casserole from clay over the fire.
This week we bring you the Zigouri Lamb in Clay Casserole recipe, as it is made by the locals.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 10 servings
- Nutrition information: 294 cal, 21 g fat, 25 g protein
- 3.5 kg of zigouri lamb
- 1 wine glass of olive oil
After cutting the meat in pieces smaller than in a regular portion, we wash it, add salt and pepper and put it in the clay casserole. We add some oil and some oregano. We stir it well inside the pot until it is covered with oil and then place it inside the oven in low heat for 2 ½ to 4 hours depending on the meat. Usually, it is served with fried potatoes.