oh, how posh!

250g lamb, diced

1 tbsp olive oil

1 shallot, diced

2 cloves of garlic, finely sliced

1 tbsp tomato paste

1 small tomato, diced

1/2 tsp dried oregano

1 bay leaf

2 tbsp olive tapenade

Salt, to taste

Preparation

Heat the olive oil to a high heat, then add the lamb and cook until it is well-browned. Remove and reduce the heat to low. Sauté the diced shallot and garlic with the bay and oregano until the onion is translucent.

Add the tomato paste, diced tomato, and cook until reduced to a pulp. Return the browned lamb and cover with water. Bring this to a boil then simmer, covered, for 1 hour or until the lamb is very tender.

Stir in the olive tapenade, season to taste, and serve.

Source: the second pancake