Greek Lamb Stew
Greek Lamb Stew



  • 1 garlic bulb
  • Olive oil
  • 2kg leg of lamb, boned and cut into 5cm chunks
  • 400g tin of chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tsp dried oregano
  • 1 tsp dried mint
  • 1.5 lemons
  • Simmer the garlic bulb in a pan of boiling water for 20 mins to soften. When done, squeeze the cloves into a pestle and mortar, and bash to a paste. Heat 4 tbsp of oil in a large saucepan and brown the lamb all over for 5 mins. Stir the tomatoes into the pan with the puree, herbs and garlic, then season well.
  • Add enough water to just cover the stew and simmer for a good 90 mins - you want the meat really tender and the sauce nicely glossy and thickened. 15 mins before the end, squeeze in the lemon juice, then serve with chips. Delicious!
2 hrs 30 mins
6 serving

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