serves 4
ingredients
2 tablespoons olive oil
400g/14oz lean lamb
fillet, cubed
1 red onion, sliced
1 garlic clove, crushed
1 potato, cubed
400g/14oz canned chopped
plum tomatoes
1 red pepper, seeded
and chopped
200g/7oz canned chickpeas
1 aubergine, cut into chunks
200ml/7fl oz lamb stock
1 tablespoon red wine vinegar
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh
rosemary
1 teaspoon chopped fresh
oregano
8 pitted black olives, halved
salt and ground black pepper
• Preheat the oven to 170°C/
325°F/Gas mark 3.
• Heat 1 tablespoon of the oil in a
flameproof casserole dish and,
over a high heat, brown the lamb.
Reduce the heat and add the
remaining oil, the onion and the
garlic. Cook until soft.
• Add the potato, tomatoes, pepper,
drained chickpeas, aubergine,
stock, vinegar and herbs to the
casserole dish. Season with salt
and pepper, stir and bring to the
boil. Cover and cook in the oven
for 1–11⁄2 hours until tender.
• About 15 minutes before the end
of cooking time, add the olives.
Serve hot.
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