Pappardelle with Mediterranean Lamb Stew

Pappardelle with Mediterranean Lamb Stew

A Rainy Day Ragu: Pappardelle With Mediterranean Lamb Stew

Succulent lamb stew with warming Mediterranean flavours is perfect for sharing on a cold night in.

Serves: 4
Preparation: 10 minutes
Cooking: 120 minutes

800g lamb forequarter chops
400g fresh pappardelle
400g can of diced tomatoes
4 tbsp 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 smokey paprika
1 tbsp brown sugar
700ml beef stock
100g parmesan cheese (optional)

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 and garlic 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.

Tip: You can also use lamb leg or shoulder for this recipe.

Settle In For A Winter Night In, With Lamb

Get cosy with these simple and tasty winter warmers.

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