Slow-Cooked Greek Lamb

Slow-Cooked Greek Lamb

A fantastically rich stew that just gets better the more it cooks.  Pop it in the oven and relax.

Serves 4

Full Choice  25½ pts whole recipe    6½ pts per serving

No Count    5pts for the whole recipe  1 pt per serving

spray oil

700g lean boneless lamb, cubed (16pts)

2 red onions, peeled and cut into wedges

6 garlic cloves, peeled and sliced

300ml red wine (3pts)

1 x 400g tin chopped tomatoes

2 tbsp sun-dried tomato paste (2pts)

4 tbsp chopped fresh oregano or 2 tbsp dried

150g mixed olives in brine (4½pts)

2 red peppers, thickly sliced

Preheat oven to Gas 3/170ºC.  Spray a large pan with oil and fry the lamb until browned. You may need to do this in batches.  remove from the pan and set aside.

Add the onions to the pan and cook for 5 mins, stir in the garlic and cook 2 mins.  Pour in the wine, bring to the boil and bubble for 2 mins.  Add the tomatoes and paste then return the lamb to the pan.  Season and bring to the boil.

Place in a casserole dish.  Cover and bake for 1½ hours.  Stir in the oregano, olives and peppers, plus a splash of water if you think it needs it.  Cover and return to the oven for 1 hour.

Serve with veg.