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Mediterranean Lamb with Olives
Serves 4
Preparation 30 mins plus overnight marinating, cooking 1 ½ - 2 hrs
675g Lamb,cubed
3tbs Greek yogurt
Zest of a lemon
2 Garlic cloves, peeled and finely chopped
Olive oil
1 Medium onion, peeled and sliced
150ml White wine
1 Lamb or Chicken stock cube
400g Tinned chopped tomatoes
1 tbs Tomato puree
2 Bay leaves
1tsp Dried oregano
2 tsp Ground Cumin
2tsp Ground cinnamon
1 tsp Muscovado sugar
100g Black olives, stoned
Salt and freshly ground black pepper
Mix the garlic, lemon zest and yogurt together in a large non-metallic bowl, add the lamb and toss everything together. Cover and leave for at least 6 hours or, preferably, overnight in a cool place.
Preheat the oven to 170C/gas.
Heat the oil in a large frying pan or casserole and fry the onion over a gentle heat until tender. Add the meat and fry until brown on all sides.
Pour the wine into the pan and stir well. Add the stock cube, tomatoes, tomato puree, sugar, bay leaves, cumin, cinnamon and oregano.
Cover the pan and simmer for 1 ½ hours or until the meat is tender.
Stir in the olives and cook for a further 10 minutes.
Serve with rice and a green salad
Serves 4
Preparation 30 mins plus overnight marinating, cooking 1 ½ - 2 hrs
675g Lamb,cubed
3tbs Greek yogurt
Zest of a lemon
2 Garlic cloves, peeled and finely chopped
Olive oil
1 Medium onion, peeled and sliced
150ml White wine
1 Lamb or Chicken stock cube
400g Tinned chopped tomatoes
1 tbs Tomato puree
2 Bay leaves
1tsp Dried oregano
2 tsp Ground Cumin
2tsp Ground cinnamon
1 tsp Muscovado sugar
100g Black olives, stoned
Salt and freshly ground black pepper
Mix the garlic, lemon zest and yogurt together in a large non-metallic bowl, add the lamb and toss everything together. Cover and leave for at least 6 hours or, preferably, overnight in a cool place.
Preheat the oven to 170C/gas.
Heat the oil in a large frying pan or casserole and fry the onion over a gentle heat until tender. Add the meat and fry until brown on all sides.
Pour the wine into the pan and stir well. Add the stock cube, tomatoes, tomato puree, sugar, bay leaves, cumin, cinnamon and oregano.
Cover the pan and simmer for 1 ½ hours or until the meat is tender.
Stir in the olives and cook for a further 10 minutes.
Serve with rice and a green salad
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