Mediterranean-Style Lamb Stew with Olives
2 tbsp garlic oil
500g lamb neck fillet, or a shoulder cubed
1 onion sliced
3 cloves of garlic finely chopped
125ml dry white wine
1 x 400g chopped tomatoes
2 large strips of orange peel, pith removed
2 good sprigs of thyme
Handful of Kalamata olives
1 large red pepper, seeded and sliced
Heat 1 tbsp of the oil and brown the lamb all over, remove from the pan and set aside. In the same pan heat the remaining oil, add the onion and cook for about 5 mins until softened. Add the garlic and cook for about 30 secs more. Increase the heat and pour in the wine leave to bubble for about 2 – 3 mins until reduced by half. Return the lamb to the pan with the tomatoes, thyme, orange peel and 200ml of water. Cover and simmer for about an hour, adding a little water as reqd. Stir to stop it catching. Add the red pepper, olives and cook for a further 15-20 mins un-til peppers have softened.
Remove the orange peel before serving. Serve with prepared, [as per the packet], Cous Cous, crusty bread to mop up any remaining juices a glass of good Spanish wine.