Succulent Lamb Stew

Succulent Lamb Stew


  • Lamb shoulder 1 kg
  • Silver skin pickled onions 150 g
  • Black and green olives 150 g
  • Tomatoes 2 tins
  • Rosemary 3 sprigs
  • Olive oil
  • Salt
  • Pepper

Cooking Instructions:

  1. Take 3 sprigs of rosemary, remove the stalks and place into the hot pan with olive oil. Fry for 1 minutes, and then remove.
  2. Take 1 kilo of lamb shoulder and cut 3 cm chunks. Place the lamb into the pan with where you cooked rosemary. Make sure that you have 1 layer of meat. Season your lamb with salt and pepper.
  3. Then, add 150 g of silver skin pickled onions into the pan. Then, add 150 g of black and green olives, remove the stones beforehand. Next, add 2 tins of tomatoes, long with 500 ml of water.
  4. Then, cover the pan with a heat-proof lid and place into the oven at 175 degrees C for about 2 hours.
  5. In 2 hours the dish is ready.

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