- Serves: 6
- Cook Time:
- Prep Time: 20 minutes
- Effort: easy
- 2 tbsp olive oil
- 1 large onion, chopped
- 1.5 kg shoulder or leg of lamb, cut into 2.5cm cubes
- 1 tbsp sun-dried tomato purée
- 200 ml red or white wine
- 2 litres boiling water
- 1 pinches saffron
- 1 large bunches peppermint, roughly chopped
- 1 tsp dried oregano
1. Heat the oil in a large heavy based frying pan and cook the onion for 3-4 minutes until golden brown.
2. Add the diced lamb and stir well to lightly coat in the oil then brown for 2-3 minutes, until golden brown stirring occasionally.
3. Mix the tomato paste with the wine to loosen, before pouring into the pan.
4. Bring to the boil, stirring well, then reduce the heat and simmer for 5 minutes until reduced by half.
5. Add the saffron to the boiled water and pour over the lamb to cover. Season with a pinch of salt.
6. Bring the stew to the boil, cover with a lid and allow to simmer for 1½ hours until the lamb is tender.
7. If the sauce is too thin, simply remove the lid and simmer rapidly, allowing the sauce to reduce down to a thicker consistency.
8. Stir in the freshly chopped mint leaves and oregano just before serving.
9. Serve with creamy mashed potato or rice.
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