Preparation time is 25minutes
Cook time is 2hours 30minutes
Total time is 2hours 55minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
8
- 4tablespoons olive oil
- 4 onions, cut into eighths
- 1.10kilograms lamb (from the leg), cut into bite-sized pieces
- 2teaspoons paprika
- 6 cloves garlic, chopped
- 6tablespoons black olives
- 2tablespoons capers
- 4teaspoons dried oregano
- 2teaspoons dried thyme
- 6tablespoons fino sherry
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 400grams chopped tomatoes
Nutrition per serving
1860kJ / 445Cal
1860 Kilojoules or 445 Calories
21% of daily energy intake*
Protein
26.5grams
Fat
31.2grams
Carbs
12.2grams
Sugars
7.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Preheat the oven to 150°C. Heat the oil in a large cast-iron pan over a medium heat, add the onions, and cook for 5 minutes, or until starting to soften. Add the lamb and paprika and cook, turning frequently, for 8-10 minutes, or until the lamb is no longer pink.
Step 2 of 2
Add the garlic, olives, capers, oregano, thyme, and sherry, and cook for 3 minutes. Season well with salt and black pepper, add the tomatoes, stir well, and bring to the boil. Cover the pan with a well-fitting lid and transfer to the oven to cook for 2 1 / 2 hours. Serve with a roughly mashed herby potatoes and olive oil.
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