650g lamb, cut into cubes/stewing size pieces
3 cloves garlic, skinned
3 med yellow onion, peeled and quarter lengthwise
2 stalks celery, cut into 1cm pieces
2 carrots, cut into 1cm pieces
salt to taste
1 tbsp oil
2 tbsp tomato paste
1 tbsp Dijon mustard
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/2 cup pitted kalamata olives
water
Method
heat the oil in a Dutch oven or a heavy casserole pot over a medium high flame
add the lamb into pot and brown on all sides for about 5 minutes
add water until just covering the meat. add the salt, tomato paste, Dijon mustard, rosemary and thyme. stir well to mix. once it boils, turn the flame a simmer and put on the lid. cook for 1 hour. top up water when necessary
after 1 hour, add the garlic, carrots and celery. stir to mix. add water if needed. close the lid and let simmer for a further 45 minutes.
after the 45 minutes. add the onions and cook for another 30 minutes. add the kalamata olives and cook for another 15 minutes.
serve hot
note: if a thicker stew is preferred, mash up some of the carrots and stir into dish
