Prep time: 10 minutes/Cook time: 2 hours
Serves: 4 people
Ingredients
- 1kg lamb forequarter chops
- 400g fresh Pappardelle
- 400g can 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)
- salt and pepper
Method
1.Season the chops with salt and pepper and brown both sides in a hot casserole dish with olive oil. Remove and set aside.
2.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.
3.Cook the Pappardelle as per packet instructions. Serve with the stew and fresh basil.
Recipe sourced from www.beefandlamb.com.au