5 tb Olive oil 3 Garlic cloves crushed

1 kg Lamb, lean boneless from the 1 Capsicum red, cut

into strip - shoulder cut into 4cm pcs 250 ml Lamb or beef stock 2 Brown onions 500 g Potatoes, peeled

& cut into 1/2 bn Italian parsley, leaves only - 4cm pieces

-chopped 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) -----