Lamb Stew with Courgettes

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • pounds boned shoulder of lamb
  • 4 tablespoons olive oil
  • 1


Cut lamb into 2-inch cubes. Heat oil in a thick-bottomed heatproof casserole and brown lamb on all sides; add chopped onion and cook until lightly browned. Add tomatoes and tomato concentrate dissolved in a little water, and season to taste with chopped parsley, oregano, salt and freshly ground black pepper.

Bring to a boil; reduce heat and cover casserole; simmer gently for 1 hour. The