1 leg of lamb, boned, trimmed and cut into large cubes
200mls extra-virgin olive oil
1 large onion, chopped
6 garlic cloves, peeled and cut into slivers
150mls dry white wine
1 large lemon, juiced
salt, pepper, dried Greek oreganoto taste

Method:

Heat the olive oil in a large wide pot and brown the lamb in batches.Add the onion and garlic to the pan saute over a medium heat until golden.

Season with salt and pepper then add the wine. When the wine evaporates, add the oregano and enough water to come half way up the lamb.Cover with foil and bake in a moderate oven until tender-about 1 1/2 hours. Remove from the oven add the lemon juice.

Serves 4-6