Turkish Lamb

Turkish Lamb

Serves 4

3 points (original points) per serving

Core

A welcoming stew on a cold day - you can use as many or as few vegetables as you like in this casserole. In Greece or Cyprus, pork would probably be used.

	1 tablespoon sunflower oil
	2 large onions, sliced
	2 clove garlic, chopped finely
	450 g lean lamb leg steak, cubed
	225 g okra
	3 medium courgette, cut into chunks
	400 g canned tomatoes, (chopped)
	1 tablespoon tomato puree
	2 portion bay leaf
	1 tablespoon oregano, fresh. chopped
	½ teaspoon cinnamon
	300 ml fresh stock, (vegetable or lamb)
	1 teaspoon salt
	1 teaspoon pepper

Heat the oil in a large non-stick saucepan and fry the onions and garlic for 5 minutes, or until golden. Remove with a slotted spoon to a flameproof casserole.

Brown the meat in the pan, and add it to the onion and garlic.

Add the okra and courgettes to the pan and sauté briskly; then stir in the chopped tomatoes, tomato purée, bay leaves, oregano, cinnamon and half the stock. Pour over the lamb and onions. Season with salt and pepper.

Cover and simmer for 1 hour, stirring occasionally, until the meat is very tender