Thursday, June 12, 2008

Lamb And Vegetable Stew

Lamb And Vegetable Stew
serves 4

2 tablespoons olive oil
400g/14oz lean lamb
fillet, cubed
1 red onion, sliced
1 garlic clove, crushed
1 potato, cubed
400g/14oz canned chopped plum tomatoes
1 red pepper, seeded and chopped
200g/7oz canned chickpeas
1 aubergine, cut into chunks
200ml/7fl oz lamb stock
1 tablespoon red wine vinegar
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
8 pitted black olives, halved
salt and ground black pepper

• Preheat the oven to 170°C/ 325°F/Gas mark 3.
• Heat 1 tablespoon of the oil in a flameproof casserole dish and,over a high heat, brown the lamb.Reduce the heat and add the remaining oil, the onion and the garlic. Cook until soft.
• Add the potato, tomatoes, pepper,drained chickpeas, aubergine,stock, vinegar and herbs to the casserole dish. Season with salt boil. Cover and cook in the oven for 1–11/2 hours until tender.
• About 15 minutes before the end of cooking time, add the olives.Serve hot.

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