Mediterranean Lamb Stew

• 1/3 cup olive oil
• 1 1/2 pounds leg of lamb lean, cut into 1 inch cubes
• 14 ounces crushed tomatoes
• 2 cups vegetable stock
• 2 teaspoons oregano chopped, plus extra to garnish
• 1 clove garlic crushed
• 2 zucchini thickly sliced
• 1 eggplant small, sliced and quartered
• 2 3/4 ounces peas
• 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, lamb lean, tomatoes, vegetable stock, oregano, garlic, zucchini, eggplant small, peas, potatoes

Taken from www.yummly.com/recipe/Mediterranean-Lamb-Stew-1401531 (may not work)