Greek Lamb Hot Pot

This dish is warm, homely and very tasty, not to mention very nutritious.

Ingredients

• 700g (1.5lb) diced lamb for casserole
• 2 tbsp. Olive oil
• 2 onions diced
• 3 carrots, chopped into chunks
• 2 cups beef stock
• 1 cup water
• 1 cup red wine
• 2 tbsp. Worcecshire sauce
• 4 cloves garlic, crushed
• 1 tsp. dried oregano & 1tsp. dried rosemary
• 2 tbsp. tomato paste, no added salt
• 2 tbsp. plain flour
• 1 tbsp. balsamic vinegar
• ¼ cup sliced olives
• ¼ cup feta, (50g / 1.7oz)
• 1 large red capsicum, diced

Method

1. Preheat oven to 160C (320F).
2. In a pot heat olive oil and sauté onion, capsicum for 10 mins.  Take off heat and place in a oven proof dish with lid. 
3. Place diced lamb into dish and coat with flour.  Heat same pan and brown meat in 2 batches, around 4 mins each batch, stirring.   Take off heat and place with the onion.
4. Add to the dish, Worcecshire sauce, wine, garlic, herbs, vinegar, tomato paste, stir in and season with S & P.  Put lid on and cook for 2 hours, stirring occasionally.
5. 2 hour mark, place carrots and olives and cook a further 30 mins.
6. Take out of oven, crumble feta on top.  Place sliced potato on top of dish, quick spray of olive oil spray.  Cook without lid for 1 hour or until potatoes are cooked.
7. Serve with steamed vegetables.