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Ingredients

• 1 kg lamb shoulder, cut into four with the bone left in
• 1 small lemon, diced with skin and pith
• 1 tbsp flour, seasoned with salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 kg fresh or canned tomatoes
• 250 ml white wine
• 2 tbsp tomato pure
• 3 cloves
• 1 cinnamon stick, broken
• 2 bird's eye chillies, chopped

• 900 ml whole milk
• 80-100 g butter
• 80-100 g flour
• 1 egg yolk

• 450 g long Greek macaroni
• 75 g butter
• 3 egg whites, separated
• 125 g kefalotyri or pecorino cheese, grated
• 50 g breadcrumbs, toasted

Description

Tom Parker-Bowles Cooks A Classic Greek Winter Dish, A Recipe With Big, Bold Flavours To Knock Out The Chill

UK TV