Ingredients
- 3 lamb
- 2 onions (white)
- 1 bay leaf
- 475 ml chicken stock
- 240 ml wine (white)
- 65 gr black olives
- 60 ml olive oil
- 32 gr all purpose flour
- 1 gr thyme (ground)
- 1 gr rosemary (dried)
- 1 package tomato sauce
- some garlic
Recipe by: Elizabeth Powell Preparation Time: 2:30 Season flour with salt and pepper and dredge lamb cubes in it. Heat olive oil in large soup kettle over medium high heat. Brown lamb cubes in oil. Sprinkle herbs and garlic over lamb and add stock, wine, and tomato sauce. Season with additional salt and pepper to taste. Simmer over medium heat for 1- half hours. Add blanched onions and olives. Simmer half hour longer.
