One-Pot Mediterranean Lamb Stew

Boil a kettle

Peel and finely slice the brown onion[s]

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the lamb mince and cook for 3-5 min or until browned all over, breaking it up with a spoon as you go

Once the lamb is browned, add the sliced onion and red pepper and cook for 3-5 min or until starting to soften 

Meanwhile, peel and finely slice (don't chop!) the garlic

Chop the pitted black olives roughly

Cut the waxy potatoes into rough bite-sized pieces 

Dissolve the beef stock cube[s] in 500ml [800ml] boiled water

Once softened, add the sliced garlic and halved waxy potatoes and cook for 1-2 min or until the garlic is fragrant and beginning to turn golden

Once done, add the dried oregano, chopped olives, tomato frito and beef stock to the pan and bring to a boil over a high heat

Once boiling, reduce the heat to medium-low and cook for 20-25 min or until the potatoes are cooked through and the sauce has thickened – this is your Mediterranean lamb stew

Tip: if it's looking a little dry add a splash more water!

Meanwhile, chop the parsley roughly, including the stalks