LAMB RATATOUILLE

The lamb available here does not have a lot of meat on it so is best enjoyed in spezzatini or in dishes such as this one. To serve 6 people generously you need:

About a kilo of lamb pieces or very small chops
3 tablesp olive oil
2 red onions, chopped
2 cloves garlic, chopped
1 red pepper & 1 yellow pepper, chopped
4 courgettes, thinly sliced
1 aubergine, thinly sliced
250 gr sliced mushrooms
500 gr tomatoes, sliced [peeled and deseeded if you like]
3 - 4 medium potatoes, scrubbed but not peeled, thinly sliced
a handful of chopped parsley
coarse seasalt & freshly ground black pepper

In a wok or very large pan heat the olive oil and brown the lamb. Then take it out and put it on kitchen paper on a plate. Add all the vegetables to the pan and stir well. You want them all to become tender at the same time and the only way you are going to get the potatoes to behave is to slice them as thinly as the courgettes and aubergine - best done in a food processor. The tomatoes will go mushy anyway, so it doesn't matter so much and I don't peel and deseed them if I'm not entertaining. Give everything a good stir, season to taste, then stir again. Put the lid on and cook over a low flame for about half an hour. Then add the lamb, mixing it in well. Cook for another half an hour, then stir in the parsley.