Cuban Lamb Picadillo

1 pound ground lamb
1 teaspoon oregano
1 teaspoon cumin
4 cloves garlic
1 medium white onion (chopped fine)
1 small green pepper (chopped)
1/2 cup beef stock
3/4 cup tomato sauce
2 small potatoes (peeled and diced)
8 to 10 green olives (pitted)
salt and pepper to taste
olive oil for sautéing

In a mixing bowl, combine the ground lamb, oregano, cumin, salt and pepper.
In a frying pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.
Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.
Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
Serve the picadillo warm with rice or let cool and use as a filling for empanadas.

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