Lamb in red wine

Ingredients for 8 servings:

• 2 kg leg of lamb, boned, diced meat
• 500 g onion(s), diced
• 200 g bacon, streaky, diced
• 4 tbsp oil (sunflower oil)
• 3 cloves garlic, diced
• 2 tbsp mustard, medium hot
• ¾ bottle of red wine
• 2 bay leaves
• 1 bunch thyme, washed and chopped, possibly frozen
• 1 chili pepper(s), possibly pitted, finely chopped
• 500 g zucchini, sliced
• 3 red bell peppers, cut into pieces
• 2 small cans of tomatoes, diced
• 150 g black olives, pitted, drained
• 2 tsp salt
• pepper
• 1 tbsp paprika powder, sweet
• Sugar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 20 minutes

with zucchini, peppers and black olives

Brown the lamb in hot oil in 2-3 batches. Then add the onions, bacon, and garlic and fry briefly until the onions brown. Stir in the tomatoes and mustard and season with salt, pepper, and paprika. Now deglaze with about 3/4 of the red wine. Add the bay leaves, thyme, and chili peppers. Let the dish simmer for about 1 1/2 hours, adding more red wine occasionally. Once the meat is cooked, add the zucchini and peppers to the casserole dish and cook for another 15 minutes. Finally, stir in the olives and season with sugar. A wonderful lamb stew is ready. We enjoy it simply with fresh baguette and a delicious glass of red wine.