Ingredients

1 Tbsp Oil
1 handful fresh Rosemary, leaves picked 
300 g Lamb shoulder, deboned and cubed
½ cup mixed Olives, depipped and chopped
1 cup Pickled onions 
1 Tbsp Seven Colours Grill Seasoning 
1 can Plum tomatoes 
2 cups Water

Method

Preheat the oven to 180 °C. 
Heat a casserole pot over medium heat. Add the oil. Add the rosemary leaves and crisp up for a minute, then remove and set aside.
In the same pot, add the cubed meat and toss until browned.
Add the olives and pickled onions.
Add the Seven Colours Grill Seasoning. Toss well.
Add the tomatoes and break them up with a wooden spoon. Add the water. 
Cover and cook in the oven for 2 hours. 
Sprinkle over the crispy rosemary leaves and serve.