Lamb casserole with Black olives

 

  • 1 kg lamp from the leg, cut in portions
  • 1 cup of extra-virgin olive oil
  • 3 garlic cloves, crushed
  • 1 onion, chopped
  • 1 cup of white wine
  • Fresh or tinned tomatoes, chopped
  • 12 or more Black pitted olives

Heat the olive oil in a large pan, add the garlic and onion and fry until soft. Add the meat pieces and fry gently turning the pieces a few times until golden. Pour in the white wine and lower heat. Add the chopped tomatoes and simmer until the meat is cooked. Just before removing from the stove, add the Black pitted olives and enjoy the meal.