Slow-cooked mediterranean lamb stew
This slow-cooked lamb stew is an ideal meal for lazy midweek evenings or laid-back weekends. It practically cooks itself so you can get on with other things. Serve it with rice, couscous, boiled potatoes or just warmed pita.
Ingredients
Method
- Dice the meat. Heat the oil in a heavy-based pan and brown the lamb all over for about 10 minutes, then transfer it to a plate.
- Meanwhile, chop the onion and celery. Peel the garlic and bash them slightly.
- Once the meat is removed, soften the chopped vegetables in the pan for about 3-4 minutes.
- Pour in the wine, let it bubble on a higher temperature for about 2 minutes.
- When the wine is absorbed, add the rest of the ingredients, bring to the boil, then but back the lamb. Season to taste, then stir.
- Simmer on very low heat under cover for about 2.5 hours (or put it in the oven and cook at 160°C). Occasionally have a glance at it and stir through.
- Serve warm.