A rich succulent lamb stew with a thick tomato and oregano sauce with the light potato gnocchi added at the then then scattered with finely grated fresh parmesan cheese and chopped fresh parsley. Serve with fresh vegetables and oven baked new potato if you wish for extra potato.

Serves 6.

2tbs olive oil

1kg lean boneless lamb leg steaks, cut into bite size pieces

2 medium red onions, sliced thickly

1tsp lazy garlic

½ tsp lazy chilli

2tsp dried oregano

1tsp ground cinnamon

400g can chopped tomatoes

500ml beef stock

Salt and freshly ground black pepper

1tbs tomato puree

2tsp caster sugar

500g fresh gnocchi

40g freshly grated parmesan cheese

Small bunch fresh parsley, chopped

Method

Heat the oil in a large lidded non – stick saucepan, fry the lamb in batches until golden brown, remove from the pan and set aside.

In the same pan cook the onions, stirring until softened and slightly brown, add the garlic, chilli, dried oregano and cinnamon. Cook stirring until fragrant.

Return the lamb to the pan with tomatoes, stock, tomato puree, sugar and salt and pepper, bring to the boil and carefully transfer all the stew to a large slow cooker on a low heat, place on the lid and cook for 4 hours, stirring occasional.

Turn up the heat to high, bring to a slow bubbling boil for 30 minutes, add the gnocchi and cook gently for 15 minutes until the gnocchi is cooked but not too soft.

Serve the stew garnished with the grated parmesan and chopped parsley.