Mediter­ranean lamb stew with pap­pardelle

Chinchilla News - - LIFE | TASTE -



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.

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