Phil's Lamb Stifado

1 teaspoon olive oil

3 beeds of mastic

1 large onion, finely chopped

2 cloves garlic, crushed

675g lean lamb, cubed

1 x 400g tin chopped tomatoes

1 tablespoon tomato paste

rind and juice of 1 lemon

1 tablespoon dried oregano

pinch of dried thyme

1 tsp paprika

1 teaspoon sugar

150ml veal or vegetable stock

350g new potatoes, scrubbed and quartered

salt and black pepper to garnish



Method:

Heat the oil in a pan and fry the onion and garlic until soft. Stir in the lamb and cook for 3–5 minutes until the lamb has browned



Transfer to a casserole dish and add the other ingredients, stirring in. Cook at 160°C for 50 minutes and server with rice and garnished with fresh herbs.