Greek Goulash
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 1⁄2 lbs ground lamb
- 1 teaspoon dried oregano
- 2 pinches ground cinnamon
- 1 onion, chopped
- 4 garlic cloves, grated
- 1 small eggplant, peeled and chopped into 1/4-inch dice
- 1 (10 ounce) box frozen spinach, defrosted and wrung dry in towel
- 1 (15 ounce) can tomato sauce
- 1⁄2 cup kalamata olive, pitted, chopped
- 1 lemon, zested
- 1⁄2 cup flat leaf parsley, chopped
- 1⁄2 lb orzo pasta
- 1 1⁄2 cups feta cheese, crumbled
directions
- Preheat oven to 400°F.
- Cut pita rounds into 6 wedges each with knife or kitchen scissors. Scatter wedges onto a baking sheet and spray with olive oil cooking spray. Season with salt and bake 10 minutes until golden. Remove from the oven and cool.
- Heat a large high sided skillet with extra-virgin olive oil, 2 turns of the pan, over medium- high heat until oil ripples. Add beef or lamb, brown and crumble meat, about 5 minutes. Season the meat with salt, pepper, oregano, cinnamon. Add the onions, garlic and eggplant and cook 6 to 7 minutes then stir in spinach and tomato sauce. Simmer a few minutes and adjust seasonings.
- Chop olives with lemon zest and parsley – Greek Gremolata!
- Bring a large pot of salted water to a boil and cook orzo according to box instructions.
- Drain orzo and combine with meat goulash. Top bowls of goulash with feta cheese and olive gremolata.
- Serve with pita bread.
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RECIPE SUBMITTED BY
Motley Oklahoman
okc, 76