Pappardelle with mediterranean lamb stew

Serves

Prep Time

Cook Time

2HR

Ingredients

800g 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

700 ml 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 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 and fresh basil.