This dish packs plenty of flavour with it's tomato, olive and herb sauce. Best with hot, fluffy couscous, but mixed grains work well here too. I adapted this recipe from "1000 recipes" cookbook.
Ingredients:
900 g lamb leg, sliced
1 large onion, chopped
2 garlic cloves
1 fresh red chilli or 1/2 tsp dried chopped chillies
120 ml red wine
115 g good quality black olives, pitted
400 g can tomatoes
few sprigs of fresh thyme
salt and pepper to taste
oil for frying
Method:
Cut each slice of lamb in half.
Place the onion, garlic and chilli in a food processor and pulse to a coarse paste.
Heat the oil in a deep frying pan and gently cook the paste for 5 minutes, stirring, until soft.
Add the lamb to the pan, mix with the paste and cook for 5 minutes on both sides, until brown.
Add the red wine, olives, tomatoes and thyme.
Simmer covered for 1 hour, then take off the lid and simmer uncovered for another 30 minutes, or until the meat is tender and fall off the bone. Season to taste with salt and pepper.
Garnish with fresh herbs, serve and enjoy!
Bon Appetit!
