Lamb Ratatouille Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| 1 kg. / 2 lb. lean lamb, cubed | ||
| Onions | 2 , chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| 675 g. / 1 1/2 lb. tomatoes, skinned and chopped | ||
| 2 small green peppers, pith and seeds removed and chopped | ||
| 1 large aubergine, chopped and degorged | ||
| 4 courgettes, cut into 2.5 cm. / 1 in. slices | ||
| 15 ml. / 1 tablespoon chopped fresh parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat the oil in a saucepan.
Add the lamb, onions and garlic and fry until the meat is evenly browned.
Stir in all the remaining ingredients and bring to the boil.
Cover and simmer for 1 1/4 hours, or until the meat is tender.
Add the lamb, onions and garlic and fry until the meat is evenly browned.
Stir in all the remaining ingredients and bring to the boil.
Cover and simmer for 1 1/4 hours, or until the meat is tender.
Chef
