Greek Lamb Stew With Feta - cooking recipe

Ingredients

1 1/2 tablespoons plain flour
800 g leg of lamb, diced
2 tablespoons olive oil
1 yellow onions (American) or 1 brown onion, diced (Australian)
4 garlic cloves, crushed
2 cups chicken stock
1 cup white wine
2 zucchini, diced
1/4 cup mint leaf, chopped
1/4 cup kalamata olive
1/4 cup feta cheese, crumbled
fresh ground pepper, to taste
salt, to taste
300 g pasta, cooked according to packet directions

Preparation

Place flour in a snap-log bag, add lamb and shake to coat.
Heat the oil in a heavy-based pan, preferably non-stick, over a medium heat, and add the onion and garlic and saute for 2 minutes; increase the heat to medium high and add the lamb and cook, stirring, for 5-6 minutes or until browned.
Add the stock and the wine and bring to the boil; reduce the heat to low; cover with a tight-fitting lid and simmer for one hour.
Add zucchini and cook uncovered for 10-15 minutes or until the lamb is tender and the gravy has thickened; season to taste with pepper and salt.
Combine the mint, olives and feta and sprinkle over the stew.
Serve with the pasta.