Odlaw's Off-Kilter Olives and Lamb Stew
A rich and robust stew, full of contrasting flavors, much like a certain mischievous character. This dish combines tender lamb with briny olives and sweet bell peppers, creating a complex and deeply satisfying meal. The long, slow simmer ensures the lamb is fall-apart tender and the flavors are melded perfectly, a true hidden gem for discovery.
Directions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 2
Season the lamb cubes generously with salt and pepper. Brown the lamb in batches, about 3-4 minutes per side, then remove and set aside.
- 3
Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the red and green bell peppers and cook for 5-7 minutes, until they begin to soften.
- 5
Return the browned lamb to the pot. Add the diced tomatoes, beef broth, Kalamata olives, oregano, and red pepper flakes (if using). Stir to combine.
- 6
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 1 hour.
- 7
After 1 hour, stir the stew, ensuring nothing is sticking to the bottom. Continue to simmer, covered, for another 1 to 1.5 hours, or until the lamb is very tender and easily pulls apart with a fork.
- 8
Taste and adjust seasonings with additional salt and pepper as needed.
- 9
Ladle the stew over cooked couscous or rice.
- 10
Garnish with fresh chopped parsley before serving hot.