Monday, July 7, 2008

Turkish Lamb Stew

Turkish Lamb Stew
Serves 4

2 tablespoons olive oil
400g/14oz lamb fillet, cubed
1 red onion, sliced
1 garlic clove, crushed
1 large potato, cubed
400g/14oz canned chopped plum tomatoes
1 red pepper, seeded and sliced
200g/7oz canned cooked 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 oregano
1 teaspoon chopped fresh rosemary
8 black olives, pitted and halved
Salt and freshly ground black pepper

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

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