Prep time: 15min
Cooking time: about 70min
3 tbs oilve oil
1 cup chicken stock
500g lamb shoulder, cut into large cubes
Grated zest and juice of 2 lemons
400gm can chopped tomatoes
1/3 cup flour, seasoned with salt and pepper
2 tsp chopped fresh oregano
1/2 cup kalamata olives, pitted
2 large brown onions, cut into large chunks
100g feta cheese
3 cloves garlic, crushed
Oregano leaves for garnish
Heat oil in a large heavy-based casserole over medium-high heat. Toss the lamb in flour. Add to casserole and brown all over for about 5min. Add onions and cook about 5min, stirring occasionally until slightly soft.
Add garlic and cook for 30 sec. Add stock, lemon zest and juice, tomatoes and oregano. Bring to the boil, add olives and reduce to low heat. Cover and simmer on the stove (or in a preheated moderate oven) for 45-50 min or until the lamb is very tender. Add salt and pepper to taste.
Serve garnished with crumble feta and oregano leaves accompanied by a bowl of pilaf or orzo.