Greek Lamb Stew

Having found a few peppers lurking in the back of the fridge and a pack of lamb leg steaks in the freezer that must have been in there since last year, I wanted to create a dish full of flavour and reminiscent of holidays to match the beautiful weather today.

I hope you enjoy!

GREEK LAMB STEW

Joanne Iceton

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Course Main Course

Servings 4 servings

Ingredients

  

• 1 tbsp. oil
• 300 g lamb I used leg steaks, cut into chunks
• 2 red onions chopped into chunks
• 2 garlic cloves crushed (or 2 tsp. garlic paste)
• 2 peppers chopped into chunks
• 2 tbsp. tomato puree
• 400 g tomatoes chopped or 1 x 400g tin chopped tomatoes
• 1 tbsp. dried oregano
• 1 tsp brown sugar optional
• 300 g new potatoes halved
• 1 courgette chopped, or 150g asparagus, sliced
• 100 g stoned olives any colour
• 100 g feta cheese roughly crumbled
• Zest and wedges of 1 lemon to serve

Instructions

 

• Add to oil to a lidded large pan, heat and brown the lamb for 5 - 10 mins. Add the onions, garlic and peppers stirring to coat in the flavours.
• Stir in the puree and tomatoes then the oregano, sugar and potatoes. Pour some boiling water in the pan if needed so the mixture is half covered. Stir to mix then cover and simmer on a low heat for 15 - 20 mins.
• Add the courgette, or asparagus and olives, stir then cook for a further 5 mins without the lid to allow to thicken. If you have too much liquid, just continue to cook until reduced.
• Ladle the stew in bowls, scatter with crumbled feta and lemon zest and serve with lemon wedges and garlic bread if wished.

Notes

If wishing to make this dish vegetarian, swap the lamb for a can of butter beans (adding the liquid from the can).

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Nutritional Benefits:

Peppers are a rich source of vitamin C, E and B6 and again have anti-cancer properties.

Onions of all types (standard, red, shallots, leeks and spring onions) are truly a superfood containing vitamin C and compounds which have anti-cancer,  anti-inflammatory and antibacterial properties, and may help to reduce the risk of heart disease as well as regulating insulin response (insulin resistance is often a precursor to developing type 2 diabetes).

Tomatoes contain vitamins C and E, anticancer properties and may ease symptoms of asthma. Cooking tomatoes concentrate the compounds making it  easier for the body to absorb it. Also, adding fat (as in olive or vegetable oil) boosts the absorption further.