Lamb & vegetable stew
Preheat the oven to 170°C/ 325°F/Gas mark 3.
Heat 1 tablespoon of the oil in a flameproof casserole dish and, over a high heat, brown the lamb. Reduce the heat and add the remaining oil, the onion and the garlic. Cook until soft.
Add the potato, tomatoes, pepper, drained chickpeas, aubergine, stock, vinegar and herbs to the casserole dish. Season with salt and pepper, stir and bring to the boil. Cover and cook in the oven for 1–1 1⁄2 hours until tender.
About 15 minutes before the endof cooking time, add the olives. Serve hot.