GREEK LAMB STEW
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).