Saturday 14 May 2011

Greek Style Choko

  • Olive oil for cooking
  • 500 gm beef or lamb mince
  • 2 medium onions finely diced (keep each separate)
  • Tsp paprika
  • 2 x 400 gm tins diced tomatoes
  • 2 cloves minced garlic
  • 1/2 cup chicken stock
  • 1 tbsp lemon juice
  • 1/2 tsp sugar
  • 3 large or 4 small chokos skinned and cut into eights for the large chokos, or quarters for the small chokos
  • Salt & pepper to taste
  • 2 tbsp finely chopped fresh parsley
  • 1/2 cup chopped olives
  1. Add a dash of oil to a non-stick pan
  2. Add one diced onion and cook until golden
  3. Add mince & cook until the mince starts to brown
  4. Add one can diced tomatoes & paprika
  5. Simmer covered for about 30 minutes & set aside until the chokos are cooked
  1. In a medium sized saucepan add some oil, a diced onion and the garlic, cook until the onion is soft and golden
  2. Add one can chopped tomatoes, stock, lemon juice, sugar, salt & pepper to taste. Bring to boil.
  3. Add chokos, cover and simmer until chokos are soft
  4. Add parsley & olives and stir through
Serve mince and chokos side by side

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