This rich and hearty lamb stew with black olives is full of Mediterranean flavours and is packed with vegetables, so great for the whole family. It makes the perfect Saturday night supper served with polenta or mashed potatoes and a glass of red wine. Use stewing lamb, or cut up a shoulder of lamb into chunks or use diced neck fillet, and stew until meltingly tender. Use any flavour olives you like and add a few sun-dried tomatoes too if you wish. Why not make double and freeze some of this delicious stew for another day.
- 2tbsp vegetable oil
- 500g stewing lamb, cubed
- I onion, peeled and sliced
- 2 cloves garlic, crushed
- 2 carrots, sliced
- 2 courgettes, sliced
- 1 red pepper, deseeded and sliced
- 400g can tomatoes
- 2 sprigs rosemary
- 2tbsp tomato puree
- 300ml lamb stock
- 50g black olives
- Parsley, to garnish
Heat the oil in a large casserole. Fry the lamb until it has browned on all sides. Using a slotted spoon, remove the meat and set aside.
Add the onion to the meat juices in the pan and fry for 2-3 mins until tender, add the garlic and fry for 1 min.
Return the lamb to the pan and add all the vegetables. Pour over the tomatoes, add the rosemary sprigs and stir in the tomato puree. Add enough lamb stock to just cover everything then bring to the boil.
Cover with a tight fitting lid and turn the heat down to a gentle simmer. Cook for 1- 11/2 hours until the meat is tender. Add the black olives then taste and adjust seasoning, adding a little sugar to balance the acidity if necessary. Sprinkle with parsley before serving.
You can cook this stew in the oven of preferred. Bring to the boil on the hob then transfer to the oven and cook at 170C/325F/Fan 150C/Gas Mark 3.