Greek Lamb Stew with Vegetables
2 pounds lamb, cut in 2 inch pieces or kept whole as roast
2 tablespoons olive oil
2 large onions, chopped
1 tablespoon tomato paste
3 cups water
1 large bay leaf
1/2 teaspoon oregano
salt and pepper to taste
2 pounds fresh vegetables, variety
In Dutch oven, brown meat in oil. Add onions; saute until translucent.
Add tomato paste, water, bay leaf, oregano, salt and pepper.
Cover and simmer about 2 hours.
Chop fresh vegetables and add to meat during the last 45
minutes of cooking. Serve at once.
Serves 4 to 6.