166. Greek Lamb Stew

Now, if you you’re thinking–hey now, didn’t you already make the Greek Lamb Stew card?

Well I did.

But that was card 156. This is card 166. Greek Lamb Stew NOT in Eggplant Boats.

Missing eggplant boats aside, the difference between the two seems to be black olives vs. okra/green beans and elbow macaroni.

So, essentially, Dinner is Served 1973 features the same recipe, twice. Why the committee of culinary geniuses over at Marjon Promotions, Inc. wanted a do-over ten cards later, beats me.

Obligatory notes on recipe modification:

I wanted to amp up the Greek vibes so I added more spices and herbs–garlic, cinnamon, oregano, and marjoram.

I used tomato juice instead of tomato sauce because I had an open bottle in the fridge (from a bloody mary, I’m sure). 

I don’t like okra so that was a no-go. So I didn’t bother with green beans and I left that out, too.

I added red wine because why the fuck not? 

Topped with feta because there was supposed to be a Greek Cheese Plate. 

I also subbed some ditalini for the elbow macaroni. Elbow mac is so basic.

I didn’t bother with fancy plating because I do not have a massive copper bowl overflowing with macaroni nor multi-colored dried wheat thingies.

This was absolutely fine. It was a lamb stew with tomato and eggplant. Perhaps the next dinner I make is a touch more exciting.

Here’s hoping.