Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1 large yellow onion (, diced)
  • 2 tbsp green olives (, chopped )
  • 1 tbsp capers (or more if preferred)
  • 900 g (2 lbs) diced lamb (I used leg steaks)
  • 2 tsp anchovy paste (or 1 tbsp Worcestershire sauce)
  • 1 tbsp garlic paste (or 4 minced cloves)
  • 2 tbsp tomato paste
  • 400 g (14oz) tin chopped tomatoes
  • 1 small swede (rutabaga) (or 3-4 potatoes, cubed)
  • 1 aubergine (eggplant) (cubed)
  • 80 ml (⅓ cup) lamb stock ( or red wine)
  • 2 bay leaves
  • 1 tsp salt
  • ½ tsp dried thyme
  • ¼ tsp pepper
  • 3 tbsp flat leaf parsley (, chopped to garnish)
  • lemon zest (, to garnish)

Instruction

  • Heat the oil in a casserole dish or in your slow cooker if it allows for searing. Add the onion, olives and capers.
  • Add the diced lamb, anchovy, garlic and tomato paste and stir to combine. Cook for about 5 minutes until the lamb colours a little and onion has softened.
  • Transfer to the slow cooker. Add the chopped tomatoes, potatoes or swede, aubergine and stock. Stir in seasoning and bay leaves. Cover and cook on low for 8-10 hours, stirring halfway through if you can remember.
  • Discard the bay leaves, taste and check the seasoning. Garnish with plenty of chopped parsley and lemon zest and serve with my crusty bread and a bold red wine.