Mediterranean Lamb Stew

Ingredients:
- 1/3 cup olive oil
- 1 1/2 pounds leg of lamb lean, cut into 1 inch cubes
- 14 ounces crushed tomatoes
- 2 cups vegetable stock
- 2 teaspoons oregano chopped, plus extra to garnish
- 1 clove garlic crushed
- 2 zucchini thickly sliced
- 1 eggplant small, sliced and quartered
- 2 3/4 ounces peas
- new potatoes boiled, to serve

Directions:
- Preheat the oven to 300°F. Heat 2 tbsp oil in a Dutch oven. Add lamb in batches, cooking on high heat for 5-6 minutes, until browned all over.
- Return all the meat to the pot. Stir in crushed tomatoes, stock, oregano, and garlic. Bring to a boil. Cover, transfer to oven and cook for 75 minutes.
- Remove pot from the oven. Heat 1 tbsp oil in a frying pan and saute zucchini for 2-3 minutes. Add to pot. Repeat with eggplant, adding remaining oil, if necessary. Add to pot along with the peas.
- Return to oven for 15-20 minutes, until vegetables are tender. Sprinkle with oregano and serve with boiled new potatoes.