2 ounces of butter
10 ounces of lamb shoulder, cubed
1 red onion, chopped
3 garlic cloves, sliced
2 bell peppers, chopped
1 cup vegetable stock
2 cups of tomato sauce
2 ounces of olives, pitted
2 spring onions, chopped
1 tablespoon fresh parsley
1 tablespoon lemon juice
- Melt the butter in a skillet over medium heat and add the lamb cubes. Cook and stir until golden brown or for about 10 minutes.
- Turn the heat to low, add the red onion and stir for about 2-3 minutes, until the onion softens. Add the garlic and bell pepper and stir again for about 1 minute.
- Add the vegetable stock, tomato sauce, olives, spring onion, fresh parsley, lemon juice, and some lemon zest while stirring occasionally. Season with salt and pepper and stir for 4-5 minutes more.
- Optionally, you can serve it with some sour cream.