Mediterranean Lamb Stew
Ingredients
- 1/3 cup olive oil ⓘ
- 1 1/2 lbs lean leg of lamb, cut into 1 inch cubes ⓘ
- 1 x 14 oz can crushed tomatoes ⓘ
- 2 cups vegetable stock ⓘ
- 2 tsp oregano, chopped, plus extra to garnish ⓘ
- 1 clove garlic, crushed
- 2 None zucchini, thickly sliced ⓘ
- 1 None small eggplant, sliced and quartered ⓘ
- 2.75 oz peas
- None None New potatoes, boiled, to serve ⓘ
Instructions
- Preheat the oven to 300°F. Heat 2 tbsp oil in a Dutch oven. Add lamb in batches, cooking on high heat for 5-6 minutes, until browned all over.
- Return all the meat to the pot. Stir in crushed tomatoes, stock, oregano, and garlic. Bring to a boil. Cover, transfer to oven and cook for 75 minutes.
- Remove pot from the oven. Heat 1 tbsp oil in a frying pan and saute zucchini for 2-3 minutes. Add to pot. Repeat with eggplant, adding remaining oil, if necessary. Add to pot along with the peas.
- Return to oven for 15-20 minutes, until vegetables are tender. Sprinkle with oregano and serve with boiled new potatoes.
Nutrition & Diet Analysis (per serving)
410
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).