Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 tb Olive oil
1 kg Lamb, lean boneless from the
- shoulder cut into 4cm pcs
2 Brown onions
1/2 bn Italian parsley, leaves only
-chopped
3 Garlic cloves crushed
1 Capsicum red, cut into strip
250 ml Lamb or beef stock
500 g Potatoes, peeled cut into
- 4cm pieces
60 g Pecorino, grated

The potatoes should be yellow, waxy ones, such as Petrones or
Desirees.

Heat half the oil in a large heavy pot. Brown lamb well in batches
and, using a slotted spoon, remove to a plate. Add remaining oil. Add
onion and cook until softened. Add parsley, garlic and capsicum.
Return lamb to pot, stir and add stock and freshly ground pepper to
taste. (Don't add salt yet as pecorino is a salty cheese) Reduce
heat, cover, and simmer for 30 minutes.

Add potato and simmer for another 20 minutes, or until lamb is almost
tender. Stir in cheese and cook for 10 minutes. Season with freshly
ground pepper and salt to taste.

Best if cooked 1 - 2 days ahead and refrigerated.
Like all casseroles, it will improve in flavour during the resting
period. Great for entertaining, because it can be cooked well in
advance, leaving you free to get on with the many chores involved in
throwing a party.

(Source: Australian Gourmet Traveller magazine) (Posted by Mike
Kear)

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