Mediterranean Lamb Stew

Name: Mediterranean Lamb Stew
Ingredients: 1/3 cup olive oil; 1 1/2 lbs lean leg of lamb, cut into 1 inch cubes; 1 x 14 oz can crushed tomatoes; 2 cups vegetable stock; 2 tsp oregano, chopped, plus extra to garnish; 1 clove garlic, crushed; 2 None zucchini, thickly sliced; 1 None small eggplant, sliced and quartered; 2.75 oz peas; None None New potatoes, boiled, to serve

10 ingredients

4 steps

Ingredients

1/3 cup olive oil
1 1/2 lbs lean leg of lamb, cut into 1 inch cubes
1 x 14 oz can crushed tomatoes
2 cups vegetable stock
2 tsp oregano, chopped, plus extra to garnish
1 clove garlic, crushed
2 None zucchini, thickly sliced
1 None small eggplant, sliced and quartered
2.75 oz peas
None None New potatoes, boiled, to serve

Directions

1

Preheat the oven to 300°F. Heat 2 tbsp oil in a Dutch oven. Add lamb in batches, cooking on high heat for 5-6 minutes, until browned all over.
2

Return all the meat to the pot. Stir in crushed tomatoes, stock, oregano, and garlic. Bring to a boil. Cover, transfer to oven and cook for 75 minutes.
3

Remove pot from the oven. Heat 1 tbsp oil in a frying pan and saute zucchini for 2-3 minutes. Add to pot. Repeat with eggplant, adding remaining oil, if necessary. Add to pot along with the peas.
4

Return to oven for 15-20 minutes, until vegetables are tender. Sprinkle with oregano and serve with boiled new potatoes.