Greek Lamb Stew

• 2 tablespoons olive oil
• 1 2/3 pounds diced lamb
• 1 5/8 cups courgettes halved lengthways, cut into diagonal slices
• 2 onions peeled and finely chopped
• 2 cloves garlic peeled and finely chopped
• 2 tomatoes cut into wedges
• 3 tablespoons tomato puree
• 1 11/16 cups beef stock
• 7/8 cup tomato juice
• 9/16 cup black olives mixed pitted green and
• 7 1/2 tablespoons fresh oregano little reserved for garnish, remainder finely chopped
• 1 1/3 cups feta 1/2 crumbled, 1/2 cut into cubes
• 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 puruee, beef stock, tomato juice, black olives, bread

Taken from www.yummly.com/recipe/Greek-Lamb-Stew-1412078 (may not work)