Preparation time is 20minutes
Cook time is 1hours 30minutes
Total time is 1hours 50minutes
Serve is for 6 people
Estimated cost per serve is 6.51 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1/4 cup olive oil
- 1/4 cup hearty red wine
- 900grams lamb leg steaks
- 1 large onion, peeled
- 2 cloves garlic, peeled
- 1/2teaspoons fresh hot red chili
- 411grams tomatoes
- 45grams pitted Kalamata olives
- 1teaspoons thyme, chopped
- 1 leaves thyme, to garnish
- 2tablespoons parsley
Nutrition per serving
1750kJ / 418Cal
1750 Kilojoules or 418 Calories
20% of daily energy intake*
Protein
29.2grams
Fat
31.0grams
Carbs
4.9grams
Sugars
3.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Season the lamb steaks with salt and pepper. Heat the olive oil in a large casserole over medium-high heat. In batches, brown the meat on both sides. Transfer to a plate.
Step 2 of 4
Meanwhile, pulse the onion, garlic, and chile in a food processor until it forms a coarse paste. Add to the casserole and reduce the heat to medium-low. Cook, stirring often, for 5 minutes. Stir in the wine, then the tomatoes and thyme. Bring to a simmer over high heat.
Step 3 of 4
Return the lamb to the casserole. Reduce the heat to low and cover. Simmer until the lamb is very tender, about 45 minutes. During the last few minutes, stir in the olives. Season with salt and pepper.
Step 4 of 4
Serve hot, sprinkled with thyme and parsley.
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