Soups and Stews Recipes - Tomato and Lamb Stew Recipe

Ingredients

• 400 g/14 oz tomatoes

• 100 g/3 1/2 oz red onions

• 3 cloves garlic

• 500 g/18 oz shoulder of lamb

• 1/2 bunch smooth parsley

• 4 tablespoons olive oil

• 2 tablespoons tomato ketchup

• salt

• pepper

• 1/2 teaspoon chopped thyme

• 1 sprig rosemary

• 250 ml/8 fl oz (1 cup) red wine

• 750 ml/1X pints (3 1/2 cups) vegetable stock (broth)

• 80 g/3 oz green olives, stoned (pitted)

Serves 4

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Method:

1. Peel the tomatoes, cut into quarters and remove the seeds. Peel the onions and cloves of garlic; cut the onions into rings and chop the cloves finely.

2. Using a sharp knife, remove the fat and skin from the lamb and cut into bite-sized pieces. Chop the parsley.

3. Warm the oil in a large saucepan. Briefly fry the onion rings and garlic. Add the meat and sear until well browned, stirring continuously.

4. Add the tomato ketchup, salt, pepper, thyme and rosemary; stir again. Add the red wine and stock (broth). Bring to the boil and simmer gently for about 30 minutes.

5. Add the tomatoes, olives and parsley to the stew and stir; simmer for another 10 minutes. Remove the rosemary. Season to taste. Garnish with parsley just before serving.