Chase away the winter blues with this warming feast

Serves: 4

Preparation: 10 minutes Cooking: 120 minutes

INGREDIENTS

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)

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, fresh basil and parmesan.

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

Recipe courtesy of Australian Lamb