Turkish lamb stew
Ingredients
16
Steps
5
Serves
4
Cook Time
105-110 Min
Ingredients
Preheat the oven to 170°C/325°F/Gas mark 3.
Heat half of the oil in a flameproof casserole dish, and brown the lamb over a high heat. Reduce the heat and add the remaining oil, the onion and the garlic, then sweat until soft.
Add the potato, tomatoes, pepper, chickpeas, aubergine, stock, vinegar and chopped herbs to the pan. Season with salt and pepper, stir and bring to the boil.
Cover, put in the oven and cook for 1–1 1⁄2 hours until tender.
About 15 minutes before the end of cooking time, add the olives to the stew. Serve hot.