600g potatoes, cubed
a pair of tbsp oil
a pair of giant onions, finely sliced
four garlic cloves, bare-assed and crushed
a pair of x 300g lamb leg steaks, cubed
400g tin sliced tomatoes
150g inexperienced olives, pitted
a pair of tbsp granulose mustard
handful flat leaf parsley, chopped
Gravity Profile Lisa
Boil the potatoes in an exceedingly giant pan of cold salt-cured water for 10-15 minutes, or till tender. Drain and come back to the pan.
Meanwhile, heat the oil in an exceedingly skillet over an occasional heat. Fry the onion for ten minutes, then add the garlic and cook for 1-2 minutes.
Season the lamb and augment the skillet. Increase the warmth and cook till brunet everywhere (you might have to try to to this in an exceedingly number of batches).
Pour within the wine and leave to bubble for two minutes before adding the tomatoes, stock and olives; season well. awaken the boil, scale back the warmth and simmer for 20-25 minutes, or till the lamb has softened.
place the butter, milk and mustard within the pan with the potatoes. Mash along over an occasional heat till warm through. Serve with the lamb, wet with the sliced parsley.
This stew may be a nice get-ahead dish – it tastes even higher subsequent day when the flavours have developed. heat completely.
Leftover olives square measure nice sliced and thrown into food sauces and salads, used on high of a pizza pie or mixed with mayo and juice as a dip for raw veg.
Freezing and defrosting tips
Freeze stew solely. Cook as educated and permit to chill utterly. Then transfer to AN airtight, freezer-safe instrumentation, seal and freeze for up to 1-3 months. To serve, melt completely within the icebox nightlong before reheating. To heat and serve, place on medium heat, stirring often till the dish is heated through.