Served as main course. Non-vegetarian dish.

Italian

5 Tablespoon Olive Oil

3 Garlic Cloves crushed

1 kg Lamb, lean boneless from the

1 Capsicum red, cut into strip, Shoulder cut into 4cm pcs

250 ml Lamb or Beef stock

2 Brown Onions

500 gm Potatoes, peeled and cut into

1/2 bn Italian Parsley Leaves only, 4cm pieces, chopped 60 gm Pecorino, grated

Heat half the oil in a large heavy pot. Brown lamb well in batches and, using a slotted spoon, remove to a plate. Add remaining oil. Add onion and cook until softened. Add parsley, garlic and capsicum. Return lamb to pot, stir and add stock and freshly ground pepper to taste. (Don’t add salt yet as pecorino is a salty cheese) Reduce heat, cover, and simmer for 30 minutes. Add potato and simmer for another 20 minutes, or until lamb is almost tender. Stir in cheese and cook for 10 minutes. Season with freshly ground pepper and salt to taste. Best if cooked 1 - 2 days ahead and refrigerated.

Serves: 6

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