Saturday: quick lamb stew

Idea and recipe outline from the JPFF2 episode (don't have the book, but I watched the episode).

Slice fennel and onion with the ceramic slicer. Cook over medium-high heat with some water for a few minutes. Add sliced mushrooms, crushed tomatoes, salt, and pepper. Cook another 5 minutes or so.

Cut boneless lamb into 2cm pieces. Season well and cook in a mixture of olive oil and butter over high heat until well browned, but still rare. Combine the lamb with the rest of the stew, and adjust seasonings.

Serve over basmati rice, topped with crushed almonds, parsley, and a bit of chive.