Oregano Greek

In Turkey and Southern Italy, it is mostly used for flavouring meat, and in Greece dried and ground oregano is added to Greek salad. Oregano pairs well with tomato based dishes such as pasta and pizza, as well as spicy foods. High in antioxidants.

CAN BE USED IN:

SALAD – PIZZA – GARNISH – SAUCES – MARINADES

SOWING DIRECTIONS

When
Spring through to Autumn.
Where
Direct into the garden or pots. Prefers full sun.
How Sow
Sow thinly, cover very lightly. Press down and keep moist.
Care
Thin as necessary, spacing 20cm (8in) apart.
Harvest
As you need.
Sow:
-Spring
Harvest:
As you need.
Soil type:
-well drained

Availability: In stock

$4.35

Lamb Stew with Oregano

Ingredients

  • ¼ cup plain flour
  • 1kg diced lamb shoulder
  • ¼ cup olive oil
  • 2 medium brown onions, thickly sliced
  • 5 potatoes quartered
  • 2 carrots chopped
  • 3 garlic cloves, crushed
  • 2 cups dry red wine
  • 3 tablespoons tomato paste
  • 3 cups beef stock
  • 400g can chopped tomatoes
  • ¼ cup Oregano leaves
  • ¼ cup lemon juice

Instructions

  1. Place flour and lamb in to a snap-lock bag, seal then shake until lamb is thoroughly coated.
  2. Heat 1 tablespoon of oil in a large heavy-based saucepan over medium heat. Add half the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Set aside. Repeat with 1 tablespoon oil and remaining lamb.
  3. Heat the remaining oil in the same pan over medium heat. Add onion. Cook until softened then add garlic. Cook stirring for 1 minute or until fragrant. Add wine and bring to the boil, simmering for 2 to 3 minutes till reduced by half.
  4. Return lamb to pan with paste, stock, potatoes, carrots and tomatoes. Stir to mix in paste. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 1 hour. Add lemon juice, oregano and olives. Simmer, uncovered, for 20 to 30 minutes or until lamb is very tender and sauce has thickened.