Serves: 4
Total Calories: 541

1/4 cup olive oil
2 onions finely chopped
1 pound lamb cubed
1 green bell pepper finely chopped
2 cloves garlic crushed
1/9 teaspoon cayenne pepper
salt to taste
2 cups water
1 cup white rice
14 pitted black olives halved
3 tablespoons finely chopped fresh parsley

1. Place the oil in a large skillet over medium heat. When the oil is hot, add the onions and cook, stirring occasionally, for about 7 minutes, or until translucent but not brown.

2. Add the lamb, green pepper, and garlic to the pot. Sprinkle with the cayenne and salt to taste. Cook, stirring often, for 5 to 7 minutes, or until the meat is browned on all sides.

3.While the lamb is cooking, place the water in a large saucepan and bring to a boil over high heat. Transfer the stew to the boiling water, using some of the water to deglaze the skillet if necessary. Reduce the heat, cover the pot, and simmer, stirring occasionally, for 1 hour, or until the meat is tender.

4. Stir the rice and olives into the stew. Cover and cook over low heat for another 20 minutes, or until most of the liquid has been absorbed and the rice is tender. 5. Stir in the fresh parsley and serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 541
Calories from Fat: 120

More Recipes from the The Sophisticated...Olive Cookbook:
Mediterranean Vegetable Bake
Penne Pasta and Olives with Orange Zest
Hungarian Noodles with Cabbage and Cottage Cheese
Lamb and Olive Stew
Ratatouille
Mediterranean Meatloaf