Greek Lamb Stew with Tomatoes and Olives

Greek Lamb Stew with Tomatoes and Olives

(Served with Spicy Potato Wedges and Ciabatta Bread)

Serves: six (06)

Ingredients

1kg Stewing Lamb, cut into (bite size) pieces

2 tbsp Olive Oil

2 Onions chopped

3 x Green Chillies (reduce number if you don’t enjoy too much heat) chopped

2 x sprigs of Rosemary

½ tsp of Mixed Herbs

½  x cup of Red Wine

½ cup of Sherry

8 x medium chopped Tomatoes

100g of Greek Black Olives – remove pit and slice thinly

6 tbsp of Greek Yogurt

8 x large Potatoes, peeled and cut into wedges

1 x loaf of Ciabatta Bread

Method (stew)

1.       Add the olive oil to the pot. Preheat the oil and add the stewing meat and mixed herbs.

2.       Brown the meat all over, stir in the onions and cook for approximately 5 minutes until soften.

3.       Add the chillie, sliced garlic and olives, stir until heat absorbed.

4.       Pour in the wine and sherry and stir in the tomatoes, whilst reducing the heat to simmer.

5.       Whilst stirring, add the yogurt.

6.       Add the rosemary and simmer for 1 ½ hours.     

Method (potatoes)

1.       Preheat Oven to 180 degree Celsius.

2.       Place potatoes in oiled oven pan.

3.       Sprinkle with spices to taste (i.e. Ina Paarman’s Green Onion, Cajun and Potato spice).

4.       Roast for 20 to 25 minutes, turn potato’s

5.       Re-spice and roast for 20-25 minutes

*Serve the Lamb stew with sliced Ciabatta bread, buttered or drizzled with olive oil and spicy potatoes.