Mediter­ranean lamb stew with pap­pardelle

Balonne Beacon - - LIFE | EASY EATING -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.