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Mediterranean lamb stew with olives

 

 

What you need:

2 tbsp olive oil

500g (1lb) lamb neck fillet, cubed

1 onion, sliced

2 garlic cloves, finely chopped

125ml (4fl oz) dry white wine

1 x 400g tin Everyday Value chopped tomatoes

2 x 5 cm (2 in) strips orange peel (pith removed)

2 sprigs thyme

1 red pepper, sliced

handful pitted Kalamata olives

crusty bread, to serve

What you do:

Heat 1 tbsp olive oil in a large pan. Add the lamb and cook for 5-10 minutes until browned all over. Remove from the pan and set aside.

In the same pan, heat the remaining oil, add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds more.

Increase the heat and pour in the white wine. Bring to the boil, then leave to bubble for 2-3 minutes until the liquid has reduced by half.

Return the lamb to the pan, along with the tomatoes, orange peel, thyme sprigs and 200ml (7fl oz) water. Leave to simmer gently for 1 hour, adding a splash more water if needed.

Add the red pepper and olives and cook for a further 20 minutes, until the peppers have softened.

To serve, remove the orange peel and  enjoy with some crusty bread, if you like.

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