Mediterranean Lamb Stew

This Mediterranean Lamb Stew is simple to make, nutritious, satisfying, and full of flavour.

Prep time 10 mins | Cook time 90 mins | Servings 6

INGREDIENTS

1 tablespoon olive oil 675 g diced lamb 220 g (1 cup) diced onions 220 g (1 cup) diced capsicum 2 cloves minced garlic 2 teaspoon dried oregano ⅓ teaspoon ground cinnamon bay leaf salt to taste 2 tbsp tomato paste 400 g canned diced tomatoes 250 ml (1 cup) chicken broth/ stock 100 g pitted olives

METHOD

1. Heat the olive oil in a casserole dish and brown the lamb in batches. Remove from the pan and set aside.
2. Deglaze the pan with a splash of the stock. Add the frozen diced onion and pepper and sauté for about 6 minutes until softened.
3. Add the garlic and fry or 30 seconds until fragrant. Then mix in the Greek seasoning, cinnamon, bay leaf, salt, and capsicum, stirring for a further 30 seconds.
4. Return the lamb to the pan and stir in the tomato paste, diced tomatoes, and chicken stock.
5. Bring to the boil, then reduce heat to a simmer.
6. Cook for about 1 – 1 1/2 hours, until the lamb is tender (adding more chicken stock if the stew starts to dry out).
7. About 5 minutes before it is done, add in the olives and adjust the seasonings as needed.

Enjoy x

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