1 kg. leg of mini lamb
1 kg. stamnagkathi (greens)
100 gr. Amarino
salt & pepper


Put the lamb in a pan with oil and cook. Cover and simmer until the it is softened without any water, about one and a half hours. Wash the stamnagkathi well and keep it in the water. Then add it without draining. Salt and cover until the stamnagkathi is cooked. At the end of cooking, put Amarino in a bowl  with 1 cup of broth from the pan. Mix until Amarino become creamy. Add it to the food, stir and turn off the heat. 

Eva Parakentaki

Food lover and food blogger .. mama mia … the hunter of joy and prosperity … that has come into contact with the Cretan nature … the harvest … and the passionate continuity of the Cretan gastronomic culture!