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Home Mediterraanse stoofschotel met lamsvlees en olijven

Mediterranean Stew Lamb Winter dish Family Dinner

Picture this: a warm evening, a table outside, and a pot full of fragrant herbs, ripe tomatoes and meltingly tender lamb. This recipe brings that atmosphere straight to your kitchen. The secret lies in patience and a good cast-iron casserole, which holds heat evenly so the meat becomes fall-apart tender all on its own. Serve with crusty bread or couscous, and you have a meal worth lingering over.

x_ckl_recipe_markerMediterranean lamb and olive stew A rich stew of lamb, tomatoes, olives and herbs that transports you straight to the Mediterranean. Slow-cooked in a casserole, this dish becomes irresistibly tender and deeply flavoured. How do you make a Mediterranean lamb and olive stew? Main course Mediterranean Serves 4 20 min 1 hr 50 min

Pat the lamb dry with kitchen paper and cut into pieces of roughly 4 cm. Season with salt and pepper.
Heat a splash of olive oil in the casserole over medium-high heat. Brown the lamb in batches on all sides, about 3 minutes per side. Transfer the meat to a plate and set aside.
Add the onion and garlic to the pan and cook over medium heat for 3 minutes until softened. Add the pepper and cook for another 2 minutes.
Stir in the tomato purée, cumin, cinnamon, oregano and smoked paprika. Cook for 1 minute, stirring, to let the spices bloom.
Deglaze with the red wine and let it reduce for 2 minutes. Then add the peeled tomatoes, stock and bay leaf.
Return the lamb to the pan. Bring to the boil, then reduce the heat to low and put the lid on. Braise for 1½ hours over low heat, or until the meat is meltingly tender.
After 1 hour, add the green olives and capers. Stir gently and let them cook with the stew for the final 30 minutes.
Taste the sauce and adjust with salt, pepper and a squeeze of lemon juice if needed. Remove the bay leaf.
Just before serving, scatter over the fresh parsley and lemon zest. Bring the pan straight to the table with couscous or crusty bread alongside.

Mediterranean Stew Lamb Winter dish Family Dinner 800 g leg or shoulder of lamb, cut into 4 cm pieces 3 tbsp olive oil 1 large onion, roughly chopped 4 cloves of garlic, finely chopped 1 red pepper, diced 2 tbsp tomato purée 1 tsp cumin ½ tsp cinnamon 1 tsp dried oregano 1 tsp smoked paprika 150 ml red wine 400 g tinned peeled tomatoes 200 ml lamb stock or vegetable stock 1 bay leaf 100 g pitted green olives 2 tbsp capers Salt and black pepper to taste Juice and zest of ½ lemon A handful of fresh parsley, roughly chopped Casserole with lid Chopping board Sharp knife Wooden spoon Kitchen paper Grater Cast iron Casserole cast-iron-casserole Chopping Board chopping-board Grater grater Casserole casserole Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Cookinglife Casserole Cast Iron ø 24 cm Blackwell ["Braadpan"] Cosy & Trendy Casserole Fontestic Cast Iron Black Ø 20 cm / 2.7 Liter - Enamelled Cosy & Trendy Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Traditional Red Ø 28 cm / 6.8 Liter - Enamelled Cosy & Trendy Braadpan Stoofvlees à la Provence met olijven en tomaat foodies-stoofvlees-a-la-provence-met-olijven-en-tomaat Braised wild boar with red wine and winter vegetables foodies-gestoofde-wild-zwijn-met-rode-wijn-en-wintergroenten Tagine met kip, paprika en aardappel foodies-tajine-met-kip-paprika-en-aardappel Braised duck legs with red cabbage and orange foodies-gestoofde-eendenbouten-met-rode-kool-en-sinaasappel

Recipe

Mediterranean lamb and olive stew

A rich stew of lamb, tomatoes, olives and herbs that transports you straight to the Mediterranean. Slow-cooked in a casserole, this dish becomes irresistibly tender and deeply flavoured.

Course	Main course
Kitchen	Mediterranean
Servings	Serves 4

Preparation time

Preparation time	20 min
Total	1 hr 50 min

Equipment

Casserole with lid
Chopping board
Sharp knife
Wooden spoon
Kitchen paper
Grater

Ingredients

800 g leg or shoulder of lamb, cut into 4 cm pieces
3 tbsp olive oil
1 large onion, roughly chopped
4 cloves of garlic, finely chopped
1 red pepper, diced
2 tbsp tomato purée
1 tsp cumin
½ tsp cinnamon
1 tsp dried oregano
1 tsp smoked paprika
150 ml red wine
400 g tinned peeled tomatoes
200 ml lamb stock or vegetable stock
1 bay leaf
100 g pitted green olives
2 tbsp capers
Salt and black pepper to taste
Juice and zest of ½ lemon
A handful of fresh parsley, roughly chopped

How do you make a Mediterranean lamb and olive stew?

Pat the lamb dry with kitchen paper and cut into pieces of roughly 4 cm. Season with salt and pepper.
Heat a splash of olive oil in the casserole over medium-high heat. Brown the lamb in batches on all sides, about 3 minutes per side. Transfer the meat to a plate and set aside.
Add the onion and garlic to the pan and cook over medium heat for 3 minutes until softened. Add the pepper and cook for another 2 minutes.
Stir in the tomato purée, cumin, cinnamon, oregano and smoked paprika. Cook for 1 minute, stirring, to let the spices bloom.
Deglaze with the red wine and let it reduce for 2 minutes. Then add the peeled tomatoes, stock and bay leaf.
Return the lamb to the pan. Bring to the boil, then reduce the heat to low and put the lid on. Braise for 1½ hours over low heat, or until the meat is meltingly tender.
After 1 hour, add the green olives and capers. Stir gently and let them cook with the stew for the final 30 minutes.
Taste the sauce and adjust with salt, pepper and a squeeze of lemon juice if needed. Remove the bay leaf.
Just before serving, scatter over the fresh parsley and lemon zest. Bring the pan straight to the table with couscous or crusty bread alongside.

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A good cast-iron casserole is exactly the right tool for dishes like this. The thick base distributes heat evenly and retains it too, so the meat cooks low and slow without drying out. You notice it straight away in the result: a beautifully thickened sauce and meat that falls off the bone.

This dish only gets better the next day, as the flavours continue to develop. Feel free to make a double batch and keep the rest in the fridge. Serve with couscous, flatbread or simply a good hunk of rustic bread to mop up the sauce. Enjoy.