This Greek inspired lamb stew recipe is sure to transport you somewhere sunny
Ingredients
- 1 tbsp. olive oil
- 250 g diced lamb leg
- 1 onion, finely chopped
- 1 aubergine, cut into 2cm pieces
- 2 red peppers, deseeded and sliced
- 3 garlic cloves, crushed
- 400 g tin chopped tomatoes
- 1 tbsp. tomato purée
- 300 mL chicken stock
- 50 g pitted black olives
- 2 tsp. dried oregano
- 1 cinnamon stick
- 2 bay leaves
- 2 courgettes, halved lengthways and cut into 5mm thick slices
- 200 g bulgur wheat
- 50 g feta, crumbled
- Small handful dill, chopped
Instructions
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