3 tablespoons |
extra virgin olive oil |
1kg |
leg of lamb, trimmed and cut into 3-cm cubes |
1 |
medium onion, peeled and finely chopped |
3 |
garlic cloves, peeled and finely chopped |
6 |
plum tomatoes, peeled, deseeded and roughly chopped |
or 400g |
tinned chopped tomatoes |
3 tablespoons |
concentrated tomato puree |
1 teaspoon |
dried oregano |
1 teaspoon |
dried mint |
1/2 teaspoon |
ground allspice |
2 |
fresh bay leaves |
2 tablespoons |
fresh flat-leaf parsley leaves, finely chopped |
|
sea salt |
|
freshly ground black pepper |