Lamb and Tomato Stew
Ingredients
- Salt and milled pepper
- About 1kg lamb-stew meat
- Glug olive oil
- 3 onions, chopped
- 3 cloves garlic, chopped
- 1 tsp (5ml) paprika
- 1 tsp (5ml) chilli flakes
- ½ cup (125ml) red wine
- 1 packet (400g) PnP sweet tomato gravy cook-in-sauce
- 1 can (400g) chopped tomatoes
- 1 Tbsp (15ml) brown sugar
- 1 cup (250ml) beef stock
For serving:
- Mint, chopped
- Green olives, pitted and chopped
- Feta
Method
- Season lamb with salt and pepper.
- Heat oil in a large pot over medium heat and brown meat all over. Do this in batches to avoid overcrowding the pot.
- Remove and set aside.
- Sauté onions in the same pot for 5–8 minutes, or until soft.
- Add garlic and spices and cook until fragrant, 1–2 minutes.
- Pour in wine to deglaze pot.
- Add the cook-in sauce and canned tomatoes and stir until combined.
- Return meat to pot, cover and reduce heat.
- Simmer for 1–1½ hours, or until soft and falling off the bone.
- Mix the mint, olives and feta together and serve with the lamb.
