Mediterranean Lamb With Vegetables Recipes

Ingredients :

560 g boneless lamb shoulder or leg or neck fillets cut in 5 cm or 2" pieces

900 g fresh tomatoes, peeled, seeded and cut into large piece, or the same quantity canned tomatoes, coarsely chopped and juice reserved

1 bay leaf

1 clove garlic, minced

2 onions, cut in large pieces

340 g waxy potatoes, peeled and cut in 5 cm or 2" pieces

1.25 ml cinnamon

pinch ground cloves

pinch nutmeg

salt and pepper

60 ml or 4 tbsp red wine

1 aubergine or eggplant cut in 2.5 cm or 1" pieces

6 courgettes washed and cut into 5 cm or 2" pieces

120 g mushrooms, quartered

60 ml capers

Method :

Combine the lamb, tomatoes and reserved juice, bay leaf, garlic, onions, potatoes, spices and salt and pepper in a casserole. Add the wine and stir. If using fresh tomatoes, add about 280 ml water. Cover and cook in a moderate oven for 15 minutes. Check the amount of liquid and add water if necessary if the stew becomes too dry. Cook a further 1 hour, uncovered, making sure the potatoes stay submerged. Add the aubergine or eggplant and cook 30 minutes. Thirty minutes before the end of cooking, add the remaining ingredients. Skim any fat from the surface and remove the bay leaf before serving with pasta or rice.

Serves 4 - 6

Oven Temperature :

350 F, Gas 4

#Ads - Get the above cooking ingredients here at discounted price