Ingredients
- 1 bulb of garlic
- olive oil
- 2000 gr. boned leg of lamb , trimmed and cut into 5 cm pieces
- 6 plum tomatoes or 400 gr. tin of chopped tomatoes
- 1 tablespoon tomato purée
- 1 teaspoon dried oregano
- 1 teaspoon dried mint
- 1½ lemons
Method
- Place the whole unpeeled bulb of garlic into a pan of boiling water over a medium-low heat, then simmer for 15 – 20′, or until softened.
- When the time’s up, remove the garlic, drain on kitchen paper and allow to cool slightly.
- Squeeze each clove of garlic into a mortar and pound to a rough paste with a pestle.
- Heat 4 tablespoons of olive oil over a medium heat in a large saucepan and sauté the lamb for 5 – 7′, or until browned on all sides.
- Meanwhile, peel and roughly chop the tomatoes, if using fresh.
- Stir the tomatoes into the pan with the tomato purée, oregano, mint and garlic. Season generously with sea salt and black pepper.
- Add enough water to just cover the stew and simmer for 90 – 120′, or until the lamb is tender and sauce has thickened.
- During the last 15′, squeeze in and stir through the lemon juice.
- Delicious served with chips.