Greek Lamb Stew - cooking recipe

Ingredients

2 tbsp olive oil
750 g diced lamb
200 g courgettes, halved lengthways, cut into diagonal slices
2 None onions, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 None tomatoes, cut into wedges
3 tbsp tomato puree
400 ml beef stock
200 ml tomato juice
75 g mixed pitted green and black olives
30 g fresh oregano, little reserved for garnish, remainder finely chopped
200 g feta, 1/2 crumbled, 1/2 cut into cubes
None None Bread, to serve

Preparation

Heat the oil in a saucepan and cook the lamb in batches for 3 mins. Season with salt and black pepper and remove from the pan. Heat the oil again and saute the zucchini, onions, garlic and tomatoes for 3 mins.
Stir in the tomato paste and cook for 2 mins. Add the stock, tomato juice, lamb and olives and simmer for 3 mins. Stir in the chopped oregano and crumbled feta, bring to a boil and season with salt and black pepper. Stir in the feta cubes and garnish with oregano. Serve with bread.