Ingredients
1 tbsp olive oil
(20ml)
1 brown onion
peeled and sliced
500g shoulder of lamb
diced into 4cm pieces
2 stalks rosemary
2 cloves garlic
peeled and very finely chopped
2 stalks lemon thyme
1 red capsicum
diced
¼ cup pitted black olives
1 diced tomatoes
(400g)
1 cup water
(250ml)
Equipment
- 1 large pan with a lid
Instructions
- Preheat the oven to 140°C conventional (120°C fan-forced).
- Heat oil in a large pan (with a lid) over a medium-low heat and cook the onion for 5 minutes, or until soft and translucent.
- Add the lamb, rosemary, garlic, lemon thyme, capsicum, olives, tomatoes and water and stir well to combine.
- Cover with the lid and place in the oven for about 2 hours.
Notes
Tip
This is delicious served with couscous brown rice.
Variation
If you don't have rosemary and thyme on hand, you can use Italian herb mix in their place.
