Ingredients
Leg of lamb cut into approx 1 inch thick slices
2-3 tablespoons of olive oil
1-2 medium onions finely chopped
4-5 cloves of garlic crushed
1.5 teaspoons of oregano
salt & pepper to taste

Directions
Heat 2-3 tablespoons of olive oil in a large saucepan (enough oil to amply cover the bottom of the pan).
 
Add the onion and garlic and gently fry until transparent.
Remove the onion and garlic from the pan add the pieces of lamb, one by one, frying until each side is coloured – you may need to add more olive oil at this stage so that the meat doesn’t stick to the bottom of the pan.
 
Once the meat is browned off, return the onion and garlic to the pan add the oregano. Season with salt and pepper. Add just enough water to cover the top of the lamb, cover the pan with a lid and bring to the boil.
 
Turn down the heat so that the casserole is just simmering and leave to cook for 1.5 – 2 hours – or until the sauce has reduced and the lamb is tender. Taste and season if required and set aside to cool a little.
 
I always try to remove any excess bones and fat from the casserole before serving, this leaves just the meat, a few bones and the delicious sauce.
 
This is such an easy way to cook Kleftiko and it tastes delicious with: Greek or mashed potatoes, Greek salad and crusty bread to mop up all the juices! Makes 4 servings.

Source:  Taverna Sebastian’s