Mediterranean Lamb Stew

• 1/3 cup olive oil
• 1 1/2 lbs lean leg of lamb, cut into 1 inch cubes
• 1 x 14 oz can crushed tomatoes
• 2 cups vegetable stock
• 2 tsp oregano, chopped, plus extra to garnish
• 1 clove garlic, crushed
• 2 None zucchini, thickly sliced
• 1 None small eggplant, sliced and quartered
• 2.75 oz peas
• None None New potatoes, boiled, to serve

1. Preheat the oven to 300u0b0F. Heat 2 tbsp oil in a Dutch oven. Add lamb in batches, cooking on high heat for 5-6 minutes, until browned all over.
2. Return all the meat to the pot. Stir in crushed tomatoes, stock, oregano, and garlic. Bring to a boil. Cover, transfer to oven and cook for 75 minutes.
3. Remove pot from the oven. Heat 1 tbsp oil in a frying pan and saute zucchini for 2-3 minutes. Add to pot. Repeat with eggplant, adding remaining oil, if necessary. Add to pot along with the peas.
4. Return to oven for 15-20 minutes, until vegetables are tender. Sprinkle with oregano and serve with boiled new potatoes.

olive oil, lean, tomatoes, vegetable stock, oregano, clove garlic, zucchini, eggplant, peas, new potatoes

Taken from recipes-plus.com/api/v2.0/recipes/28184 (may not work)