Lamb Kokkinisto with Potatoes and Tomato
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Ingredients
- 700 g diced lamb shoulder
- 500 g potatoes
- 1 onion
- 3 garlic cloves
- 800 g tinned chopped tomatoes
- 2 bay leaves
- 3 tbsp olive oil
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 662 kcal
- Protein
- 35.4 g
- Carbohydrate
- 29.8 g
- of which sugars
- 9.6 g
- Fat
- 44 g
- of which saturates
- 16.5 g
- Fibre
- 5.5 g
- Salt
- 0.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the onion and crush the garlic. Peel the potatoes and cut into large chunks.
- 2
Heat the olive oil in a large flameproof casserole and brown the lamb in batches over a high heat, then set aside.
- 3
Add the onion to the pan and cook for 6 minutes, then stir in the garlic for 1 minute.
- 4
Return the lamb to the pan with the tinned chopped tomatoes and bay leaves. Season well and bring to a simmer.
- 5
Cover and cook gently for 55 minutes, then add the potatoes and cook, covered, for a further 20 minutes until the lamb and potatoes are tender.
- 6
Remove the bay leaves, scatter with chopped parsley and serve.
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