Greek-Style Lamb and Olives

taste.com.au

Pamela Leek

900g Australian lamb boneless leg roast, cut into 3cm pieces

2 tablespoons plain flour

1 tabespoon olive oil

1 brown onion, thickly sliced

1 eggplant, cut into 2cm pieces

2 teaspoons smoked paprika

2 teaspoons dried oregano

1 teaspoon fennel seeds

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 cup (250ml) red wine or chicken stock

400g can cherry tomatoes

400g can cannellini beans, rinsed, drained

1 cup (150g) pitted kalamata olives

1 tomato, finely chopped

1 Lebanese cucumber, finely chopped

White or wholemeal wraps, to serve

Directions at taste.com.au

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