Ingredients (nutrition)
- 3 tablespoons olive oil
- 14 oz lamb fillet, cut into bite size cubes
- 1 1/2 sliced red onion
- 1 crushed garlic clove
- 13 oz chopped plum tomatoes
- 8 oz cooked chickpeas
- 2 potatoes, cut into bite size cubes
- 1 sliced red pepper
- 1 aubergine, cut into chunks
- 7 fl oz lamb stock
- 1 tablespoon red wine vinegar
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- 1 teaspoon chopped oregano
- salt and ground black pepper to taste
- 8 black olives, cut into halves
Preparation (instructions)
- Preheat oven to 325 degree F.
- Heat 1 tablespoon olive oil in a flameproof casserole dish.
- Add lamb and brown over a high heat.
- Reduce heat and add remaining oil.
- Sweat onion and garlic until soft.
- Add remaining ingredients except olives and bring to boil.
- Cover and put in preheated oven.
- Cook for 1 1/2 hours until tender.
- 20 minutes before end of cooking time, add olives to stew.
- Serve immediately.
Servings: 4
Main Courses meats recipes: Beef, Veal, Pork, and other games
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