Greek Lamb Stew

• 2 tbsp olive oil
• 750 g diced lamb
• 200 g courgettes, halved lengthways, cut into diagonal slices
• 2 None onions, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 2 None tomatoes, cut into wedges
• 3 tbsp tomato puree
• 400 ml beef stock
• 200 ml tomato juice
• 75 g mixed pitted green and black olives
• 30 g fresh oregano, little reserved for garnish, remainder finely chopped
• 200 g feta, 1/2 crumbled, 1/2 cut into cubes
• None None Bread, to serve

1. Heat the oil in a saucepan and cook the lamb in batches for 3 mins. Season with salt and black pepper and remove from the pan. Heat the oil again and saute the zucchini, onions, garlic and tomatoes for 3 mins.
2. Stir in the tomato paste and cook for 2 mins. Add the stock, tomato juice, lamb and olives and simmer for 3 mins. Stir in the chopped oregano and crumbled feta, bring to a boil and season with salt and black pepper. Stir in the feta cubes and garnish with oregano. Serve with bread.

olive oil, lamb, onions, garlic, tomatoes, tomato, beef stock, tomato juice, mixed pitted green, fresh oregano, feta, bread

Taken from recipes-plus.com/api/v2.0/recipes/16979 (may not work)