Mediterranean Lamb Stew

• 1 3/4 lbs leg of lamb (boneless), diced
• 1 tbsp olive oil
• 1 None medium onion, peeled and thinly sliced
• 1 clove garlic, peeled and finely diced
• 1 None green chili, deseeded and finely sliced
• 1 tbsp all purpose flour
• 2/3 cup white wine
• 2/3 cup vegetable stock
• 3 tbsp white wine vinegar
• 1 tbsp tomato paste
• 1 None bay leaf
• 1 sprig rosemary, finely chopped
• 2 None medium tomatoes, chopped
• 3 oz green olives
• 3 tbsp eggplant chutney

1. Heat oil in a pan and sear lamb on all sides. Remove from pan and set aside. Add onion, garlic and chili, and saute. Add flour and cook briefly. Deglaze with white wine, stock and vinegar. Add lamb, tomato paste, bay leaf and rosemary. Simmer for 40-45 mins.
2. About 1 min before end of cooking, add tomatoes and olives. Season with salt, pepper and eggplant chutney. Serve stew with pita bread

lamb, olive oil, onion, clove garlic, green chili, flour, white wine, vegetable stock, white wine vinegar, tomato, bay leaf, rosemary, tomatoes, green olives, chutney

Taken from recipes-plus.com/api/v2.0/recipes/28714 (may not work)