Hearty Greek Lamb and Potato Stew

Nutrition per serve

Ingredients

• 400g chat potatoes
• 1pcs capsicum
• 1pcs onion
• 1bunch dill
• 500g diced lamb
• 10g Greek seasoning
• 410g tomato puree
• 50g tomato paste
• 50g feta
• 10ml olive oil
• 10ml sugar
• 80ml (⅓ cup) boiling water (or 100ml for oven method)

Method

1. Step 1 — Prep ingredients
   Preheat your slow cooker to low or preheat the oven to 150C, fan-forced. Halve the unpeeled potatoes. Coarsely chop the capsicum. Cut the onion into wedges. Reserve a few small sprigs, then finely chop the dill, including the stems.
2. Step 2 — Brown lamb
   Season the lamb with salt and pepper (see Kitchen hack). Heat 2 tsp olive oil in a medium frypan (if using a slow cooker) or a medium flameproof casserole dish over high heat. Cook the lamb, turning regularly, for 3 mins or until browned.
3. Step 3 — Slow cooker method
   If using the slow cooker, combine the lamb and any pan juices, potato, capsicum, onion, chopped dill, Greek seasoning, half the tomato puree*, half the tomato paste*, 2 tsp sugar and 80ml (⅓ cup) boiling water in the slow cooker bowl and season with salt and pepper. Cover and cook on low for 8 hours.
4. Step 4 — Oven method
   If using the casserole dish, add the potato, capsicum, onion, chopped dill, Greek seasoning, half the tomato puree*, half the tomato paste*, 2 tsp sugar and 100ml boiling water to the lamb in the dish, season with salt and pepper and stir to combine. Bring to the boil, then transfer to the oven and bake, covered, for 3 hours or until the lamb is tender.
5. Step 5 — Serve up
   Taste the stew, then season with salt and pepper. Divide the lamb and potato stew among bowls. Crumble over the feta and scatter with the reserved dill sprigs. Enjoy!
6. Step 6 — Kitchen hack
   Feeling lazy? You can omit browning the lamb and throw the lamb and remaining ingredients straight into the slow cooker or casserole dish. The stew may not be as rich in flavour but it will still be delicious.

Allergens

Gluten, Sulfit, Wheat, Milch