Italian Braised Lamb and Potatoes

• 5 tablespoons olive oil
• 3 each garlic cloves crushed
• 1 kg lamb lean boneless from the shoulder cut into 4cm pcs
• 1 each sweet red bell peppers red, cut into strips
• 250 ml lamb, stock or beef stock
• 2 each onions brown
• 500 grams potatoes , cut into 4cm pieces
• 1/2 bunch italian parsley leaves only
• 60 grams pecorino cheese grated

1. The potatoes should be yellow, waxy ones, such as Petrones or Desirees.
2. Heat half the oil in a large heavy pot.
3. Brown lamb well in batches and, using a slotted spoon, remove to a plate.
4. Add remaining oil.
5. Add onion and cook until softened.
6. Add parsley, garlic and capsicum.
7. Return lamb to pot, stir and add stock and freshly ground pepper to taste.
8. (Don't add salt yet as pecorino is a salty cheese) Reduce heat, cover, and simmer for 30 minutes.
9. Add potato and simmer for another 20 minutes, or until lamb is almost tender.
10. Stir in cheese and cook for 10 minutes.
11. Season with freshly ground pepper and salt to taste.
12. Best if cooked 1 to 2 days ahead and refrigerated.
13. Like all casseroles, it will improve in flavour during the resting period.
14. Great for entertaining, because it can be cooked well in advance, leaving you free to get on with the many chores involved in throwing a party.

olive oil, garlic, lamb lean, sweet red bell peppers, lamb, onions brown, parsley, pecorino cheese

Taken from recipeland.com/recipe/v/italian-braised-lamb-potatoes-38643 (may not work)