Mediterranean lamb stew with pappardelle
SERVES: 4 Ingredients
800g lamb forequarter chops 400g fresh pappardelle 400g can diced tomatoes 4 tbs basil, chopped 100g kalamata olives, sliced 2 garlic cloves, chopped 50g small mushrooms, sliced 1 bay leaf
1 onion, diced
1 carrot, diced 1 tsp smoked paprika 1 tbs brown sugar 700ml beef stock 100g parmesan cheese (optional)
Salt and pepper
Season the chops with salt and pepper and brown both sides in a hot casserole dish with olive oil. Remove from dish and set aside. Using the same dish add the onion, carrot, garlic and cook for two minutes, stirring. Add the browned lamb, olives, paprika, sugar, mushrooms, tomato and stock. Check seasoning, reduce heat to low and simmer for two hours. Cook the pappardelle as per packet instructions. Serve with the stew and fresh basil.