Onions, peppers and garlic combine with red wine, oregano and olives in this tasty lamb casserole
- 1-2tbsp light olive oil
- 700g (1lb 9oz) lean lamb leg steaks, cubed
- 2 red onions, peeled and thickly sliced
- 2 red peppers, thickly sliced
- 2 garlic cloves, peeled and sliced
- 150ml (5fl oz) red wine
- 400g (14oz) chopped tomatoes
- 100ml (3½ fl oz) vegetable stock
- 2tbsp sun-dried tomato paste
- 4tbsp chopped fresh oregano (or 1tbsp dried)
- 150g (5½ oz) mixed olives
- Garlic bread, to serve
Heat the oil in a casserole dish and fry the lamb until browned all over. Browning the meat first will really seal its flavour and prevent it from drying out. Cook on a high heat in small batches for just a few minutes, until browned. Set to one side.
Add the onions and peppers and cook for 5 mins. Stir in the garlic and cook for a further 2 mins. Pour in the red wine, bring to the boil and simmer for 2 mins.
Add the tomatoes, stock, tomato paste and oregano. Return the lamb to the pan. Bring to the boil, cover and cook for at least 20 mins.
About 5 mins before the end of the cooking time, stir in the olives. Serve with garlic bread.
You can make this ahead of time. Cook it in the oven at 170°C/ (325°F, gas mark 3) for about 1½ hrs, then reheat at the same temperature to serve.