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.
Top tip for making Greek lamb casserole
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.