RECIPE: Lamb & lentil bake

Serves: 6

Ingredients:

1.5 kg stewing lamb

50g pancetta, cubed (optional)

400g (1 can) whole peeled tomatoes

400g mixed cocktail tomatoes

5ml (1 tsp) sugar

500ml (2 cups) beef stock

800g (2 cans) lentils

150g (1 cup) green olives

2 bay leaves or 6 curry leaves

3 sprigs fresh rosemary

2 sprigs fresh oregano

Salt and pepper, to taste

Method:

1) Preheat the oven to 180ºC.

2) Place the lamb, pancetta, tinned and fresh tomatoes and sugar in a Dutch oven with half the stock. Stir to combine and bake for 45 minutes.

3) Turn the lamb, add remaining ingredients and bake for another hour or until lamb is tender.