Traditional Greek Kleftico slow cooked lamb

all right welcome back to griddle marks if you not being here before I'm chef Andreas and today we're going to be doing a Greek traditional dish called Politico it's awesome it's simple takes a long time in the oven but it is so good so roll that intro and then we'll get cooking okay so cliff Tico what is it basically it's lamb cooked real slow in the oven the fats from meat basically render off and it cooks in its own juices it's really really delicious full of flavor and it takes a long time in the oven but it's quite simple to make I'm going to show you how to do it so first of all a little history about clef to go clef Tico basically means it comes from the word Clifty which means a thief and what they used to do is they during the day they would dig up kick fill it with hot rock with rocks and get them really hot with fire and then at nighttime they would throw the meat in they was just before night time they throw the meat in there cover it with wet mud and leave it to cook they go down to the town rubble all the people and then come back and basically the idea was they wouldn't need a fire or smoke that will give their position away so they who've finished what they were through in all that naughty stuff and then get back to their little their little place wherever they were and they'd have something ready to cook it does take a long time like I said but it's actually quite simple to prepare so let's get started I'll show you what I've got here I've got fresh Cypress potato cherry tomatoes and the same goes for the onions I like to use red onions because again they're a little bit sweeter a lemon some fresh rosemary oregano basil garlic I've got some olive oil and I've also got some dried thyme and oregano here as well that's what we're gonna rub onto the meat to marinate it for your bit and I've got a glass of chicken stock and also as usual a cup of tea now you're gonna need a nice deep stainless steel pot is the best thing you can use clay but I prefer stainless steel something like this will be perfect now our meat here is a lamb shank and I've told my butcher to cut it nice big chunky pieces don't cut too much of the fowl you want to get those really hard bits of fat off anything with the stamps that are left on there but other than that you want to leave on there it's gonna render off it's gonna add flavor and it's all part of the dish so let's get started what I'm gonna do first of all is throw some salt onto the meat we're gonna put some little bit of thyme not much and we're gonna crush some garlic as well onto that rubbing [Music] there we go so we've got some time on there some garlic some salt some pepper for a little pepper on there - of oregano obviously you want lots of olive oil to rub it in nicely good now you can get your knife and cut some holes into it just fix little holes in there that will help get the flavor into the meat so garlic oregano salt pepper some thyme olive oil and basically we're just going to stick that into our dish we're going to cover it with cling film pop it in the fridge and we're gonna leave it for about six hours minimum if you can leave it overnight even bail the meat is ready I've build the potatoes peeled a couple of onions and what we're gonna do is mix that all together so let's get started all right so I'm gonna slice up the onion throw that in there a couple of cloves of garlic all right so next up I've got these beautiful cherry tomatoes what I'm gonna do is some of them I'm just gonna give them a little squeeze the little ones and some of them I'm just gonna chop them into quarters in there and it's not real pleasure to go the recipe I'm showing you now is how they would do it how my gran would do it in the old days in the village okay so that's enough tomato in there now next up I'm gonna take these potatoes that I've peeled what we're gonna do is you want them nice big chunky pieces but not too big so like this big potato here we're gonna cut that out potatoes you know I like lots of potatoes in my clever thick coat and next up we're gonna put our herbs now the rosemary you want to just peel off bits there then we're gonna squeeze a lemon in there and now lots of olive oil throw some of that in there and finally our chicken stock now it's all ready it's all done all I'm gonna do now is give that a good mix so some salt and pepper okay so now we'll go everything in there we're gonna give it a good mix mix that up make sure the meat is all the way to the bottom you can put potatoes on top that's fine and we're ready we're going to cover this with foil and pop it in the oven now now your oven you want it preheated to 150 degrees and it's gonna take around five hours okay this is a beauty of Bezdek oh it's slow-cooked all right so we're gonna get to a foil and we're just gonna put the foil all the way around and you want to see it okay so roll that foil all the way underneath so this is like I said this is gonna go in the oven for about five hours at 150 degrees centigrade fan assisted oven I'm not sure what it is in Fahrenheit I don't use Fahrenheit but I'm sure you can google it so let's pop this in the oven and that's it that's how simple cliff to go is when we pull that out you're gonna see how juicy and tender and full of flavor it really is well you won't be able to see the flavor but I'm gonna test it so you're gonna have to take my word for that one okay so I'm going to clean up my kitchen and I'll be back in about five hours okay so the cliff Tico's been in the oven for just under five hours now but what I'm gonna do is pull it out take the foil off and then we're gonna crank up the oven and put it back in for the last 15 minutes so let's pull it out and see how to do it all right so here it is Oh smells awesome [Music] awesome okay so before I put it back in I'm gonna give it a little mix you want to be really careful with the meat because the meat is so tender I mean it's just gonna fall apart I'm more than anything I'm just moving the potatoes around all right so then we're gonna pop that back in the oven for 15 minutes at 200 degrees so that goes back in and we crank up the temperature to about 200 degrees now we're gonna wait another 15 minutes but that gives us time to get our plates ready all right so finally out let the go is finished let's pull it out the oven serve it up as I'm getting real hungry [Music] all right so let's server this up you want to be real caring we can take the meat out because it is very very tender just fall off the boat so use something that you can gently scoop it up and put it nice and tightly on the play [Music] you all right so there we have it beautiful delicious aromatic and just so so tender and soft I mean you can see how Jeanette how that meat just falls off the bone excellent classic plastic over real simple takes a long time but it's quite simple it's amazing I hope you enjoyed this video don't forget to subscribe thanks again for watching and we'll see you again soon in the next video now I'm gonna go eat this [Music]

Channel: Griddle Marks

Views: 39,605

Keywords: slow cooked lamb, lamb kleftiko, traditional kleftiko, greek, greek food, greek lamb kleftiko, how to make lamb kleftiko, kleftico, cooking greek, delicious lamb recipe

Id: ODa08ckiTRY

Length: 9min 50sec (590 seconds)

Published: Sat Apr 07 2018