Ingredients
- Lamb Shoulder (800g)
- Potatoes (600g)
- Courgettes (1 chopped)
- Carrots (1 chopped)
- Green Pepper (1 chopped)
- Aubergine (1 small)
- Onion (1 large chopped)
- White Wine (250ml)
- Olive Oil (80ml)
- Garlic Sauce (1 tbsp)
- Tomato Puree (1 tbsp)
- Thyme (sprinkling)
- Pepper (pinch)
- Salt (to taste)
Instructions
Steps
- Preheat your oven to 200°C fan / 220°C / 425°F / Gas mark 7.
- If you haven't purchased diced lamb, chop the lamb shoulder into large pieces and set aside.
- In a bowl, combine 80 ml of olive oil, 1 tablespoon of garlic sauce, 1 tablespoon of tomato puree, a pinch of black pepper, and salt to create a marinade.
- In a large lidded casserole dish, layer 600g of potatoes, 1 chopped courgette, 1 chopped carrot, 1 chopped green pepper, 1 small aubergine, and 1 large chopped onion.
- Place the diced lamb on top of the vegetables, then pour the marinade and 250 ml of white wine over everything.
- Sprinkle thyme, rosemary, and sage on top, keeping the herbs on the surface for easy removal later.
- Cover the dish with a lid or tightly with aluminum foil if you don't have a lid, and cook for 1 hour and 30 minutes.
- After the initial cooking time, remove the lid, discard any thick herb stems, and stir in 2 tablespoons of olive oil.
- Cook uncovered for an additional 20 to 30 minutes until done.
- Serve the dish warm, ideally with fresh homemade bread to soak up the juices.