Tips: A good accompaniment would be a salad made of shredded white cabbage, Boston lettuce, coarsely grated carrot, diced avocado or cucumber, and scallions.

Prep Time: 20 min
Cook Time: 1 hr 15 min

Yield:2

1. Cut the lamb into 3/4in cubes, discarding any excess fat or gristle.
   
   
2. Put into a nonstick skillet with no extra fat and heat gently until the fat runs and the meat begins to seal.
   
   
3. Cut the onion into 8 wedges. Add to the lamb with the garlic and fry for an additional 3-4 minutes.
   
   
4. Add the bell pepper, stock, vinegar, tomatoes, tomato paste, bay leaf, sage, and dill and season to taste with salt and pepper. Cover and simmer gently for 30 minutes.
   
   
5. Peel the potatoes and cut into 3/4in cubes. Add to the stew and stir well. If necessary, add a little more boiling stock or water if it seems a little dry. Re-cover the pan and simmer for an additional 25-30 minutes, or until tender.
   
   
6. Stir in the olives and adjust the seasoning. Simmer for an additional 5 minutes and serve with crusty bread.