Winter has well and truly arrived – warm up with this delicious warming recipe of Pappardelle with Mediterranean lamb stew brought to you by food writer Libby Kimber.
Recipe and image courtesy of Australian Lamb | australianlamb.com.au
Serves 4
- 800g lamb forequarter chops (you can also use lamb leg or shoulder)
- 1 onion, diced
- 1 carrot, diced
- 2 garlic cloves, chopped
- 1 bay leaf
- 100g kalamata olives, sliced
- 1 tsp smokey paprika
- 1 Tbsp brown sugar
- 50g small mushrooms, sliced
- 400g can of diced tomatoes
- 700ml beef stock
- 400g fresh pappardelle
- 4 Tbsp basil, chopped
- 100g parmesan cheese
Season the chops with salt and pepper and brown both sides in a hot casserole dish with olive oil. Remove and set aside.
Using the same dish, add the onion, carrot, garlic and bay leaf and cook for 2 minutes, stirring. Add the browned lamb, olives, paprika, sugar, mushrooms, tomato and stock. Check seasoning, reduce heat to low and simmer for 2 hours.
Cook the pappardelle as per packet instructions. Serve with the stew, fresh basil and parmesan.
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