Turkish lamb stew
Ingredients
16
Steps
5
Serves
4
Cook Time
105-110 Min
Ingredients
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Preheat the oven to 170°C/325°F/Gas mark 3.
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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.
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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.
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Cover, put in the oven and cook for 1–1 1⁄2 hours until tender.
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About 15 minutes before the end of cooking time, add the olives to the stew. Serve hot.