DJUVEC
Serbian Lamb Stew

1 Tablespoon Salt
1 Tablespoon Black Pepper
1 Tablespoon Paprika
2 lb Lamb cubed
2 Tablespoons Butter
4 Medium onions, thinly sliced
2 Garlic Cloves, chopped
3fl.oz Chicken stock
1 Bay leaf
1 Teaspoon dried Basil
4 large potatoes, sliced
2 Green Peppers, sliced
6 Tomatoes, blanched, peeled and sliced

Preheat the oven to gas mark 4.

Sprinkle the salt, black pepper and paprika onto a plate. Roll the lamb cubes in the mixture until they are well coated.

In a large frying pan, melt the butter over a moderate heat, add the lamb cubes and cook them for 5 minutes or until they are lightly browned. Remove the meat from the pan and set aside. Add the onions and garlic to pan and cook for eight minutes or until the onions are slightly coloured then remove from pan and set aside.

Pour the chicken stock into the pan, add the bay leaf and the basil and bring to the boil the remove from the heat. Spread half the onion garlic mix over the bottom of a casserole dish, cover the onion with the potatoes, peppers and tomatoes. Add the lamb cubes then top with the remaining onion mixture. Pour the stock from the frying pan into the casserole. Place in the oven and cook for two hours or until meat and vegetables are tender.