4.4 C
Sunday, July 25, 2021

Pappardelle with Mediterranean lamb stew

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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