Easy Mediterranean lamb stew
25 Feb 2016
by Dinna
Prep Time
5 minutes
Cook Time
70 minutes
Total Time
1 hour, 15 minutes
Background
If you like Greek-Turkish flavours, try this easy Mediterranean lamb stew! It's really simple and rather delicious - perfect for lazy weekends or busy midweek evenings. Serve it with pita bread or rice.
Ingredients
- 2 Tbsp olive oil
- 450g lamb steak (eg shoulder, neck)
- 1 onion
- 2 cloves of garlic
- 100 ml white wine (dry)
- 1 tin chopped tomatoes
- 2 x 5 cm orange peel
- 2 sprigs of thyme
- 1 red pepper
- about 20 Kalamata black olives, drained
- Water or stock
Instructions
- Cut the lamb into bite-sized pieces. Heat 1Tbsp oil in a saucepan and cook the meat until it changes colour, then transfer to a plate and wipe out the pan.
- Slice the onion, chop the garlic. Heat the reaming oil and soften the onion, then add the garlic and stir for about half a minute.
- Set the temperature higher and pour in wine. Cook for 2-3 minutes until it is reduced by half, then put back the lamb pieces and add the tomatoes. Add the thyme sprigs and the pieces of orange peel.
- Pour in enough water or broth to cover the lamb. Season with salt & pepper, and cook for about 1 hour at low temperature. Check occasionally and, If necessary, add more water during cooking.
- When the sauce is getting thick and smooth, slice the peppers into thin strips and add these to the stew together with the olives. Cook for another 15 minutes, then turn off the heat. Discard the orange pieces and thyme stalks.
- Serve warm.
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Categories
- Meal Type: - Everyday - Main - One Pot - Stews - Supper
- Cuisines: - Greek
- Occasions: - Bonfire Night - Easter - Parties
- Ingredients: - Lamb
- Health and Diet: - Combination - Dairy Free - Gluten Free - Low Carb - Paleo
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