Slow-Cooked Lamb and Veal with Greek Cheese - Κλεφτικο
The great thing about this recipe is that it does not take long to prepare, so you can do things while it slowly cooks in the oven!
½ kg veal meat
½ kg lamb meat
4 fresh tomatoes, grated
1/2 bottle dry red wine
4 sun-dried tomatoes
300 gr ladotyri or any gruyere type cheese
3 bay leaves
green and black peppercorns
Preheat oven to 150°C.
Marinate the meat in the red wine, bay leaves, and peppercorns for 24 hours.
Cut the ladotyri and the sun-dried tomatoes in cubes.
Place the meat in a airtight baking dish. Add the sun-dried tomatoes, the fresh tomatoes, the cheese and 2 cups of water.
Cover the baking dish with its lid and seal the gap between the lid and the cooker with fresh dough or aluminum foil.
Cook over low fire for at least 3 hours.