Ingredients

Steps

• Heat olive oil in a large saucepan.
• Fry lamb cubes for 4 minutes until golden then set aside with a slotted spoon.
• Cook garlic in the same pan for one minute.
• Add pepper, tomato, olives, and red wine to the pan.
• Bring the mixture to a boil and cook for 2 minutes.
• Add lamb, 200ml beef stock, and rosemary.
• Simmer for 10 minutes until the lamb is tender.
• Pour into a bowl and serve.