Croatian Lamb Peka

Steps

1. Preheat your oven to 200°C fan / 220°C / 425°F / Gas mark 7.
2. If you haven't purchased diced lamb, chop the lamb shoulder into large pieces and set aside.
3. In a bowl, combine 80 ml of olive oil, 1 tablespoon of garlic sauce, 1 tablespoon of tomato puree, a pinch of black pepper, and salt to create a marinade.
4. In a large lidded casserole dish, layer 600g of potatoes, 1 chopped courgette, 1 chopped carrot, 1 chopped green pepper, 1 small aubergine, and 1 large chopped onion.
5. Place the diced lamb on top of the vegetables, then pour the marinade and 250 ml of white wine over everything.
6. Sprinkle thyme, rosemary, and sage on top, keeping the herbs on the surface for easy removal later.
7. Cover the dish with a lid or tightly with aluminum foil if you don't have a lid, and cook for 1 hour and 30 minutes.
8. After the initial cooking time, remove the lid, discard any thick herb stems, and stir in 2 tablespoons of olive oil.
9. Cook uncovered for an additional 20 to 30 minutes until done.
10. Serve the dish warm, ideally with fresh homemade bread to soak up the juices.