INGREDIENTS :

50 ml of Unico Vegetable Oil

1 kg of lean lamb cubed

1 garlic clove

salt and pepper

4 potatoes

600 ml stock

1 sprig of thyme

1 sprig of rosemary

50 g of UNICO Medium Pitted Olives

PREPARATION: Heat the oil in a deep pan over a medium heat, add the lamb and cook, stirring until lightly browned on all sides. Add the crushed garlic and season with salt and pepper. Peel, wash and cube the potatoes; add to the pan and mix with the meat. Simmer for a few minutes, then add the stock, thyme, and rosemary. Cover and cook over moderate heat for about 1 hour or until the lamb is tender. Remove olive pits and chop, then add to the pan about 10 minutes before the end of the cooking time. Transfer to heated dish and serve hot.

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