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Italian lamb stew
Italian lamb stew
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Indulge in a comforting Italian lamb stew.
Ingredients:
  • 35g plain flour
  • 2.50 gm smoked paprika
  • 600g Diced Lamb
  • 36.40 gm olive oil
  • 6 shallots, halved
  • 1 tsp Finely Crushed Garlic
  • 1 tsp Thyme Leaves
  • 1 tsp Rosemary Leaves
  • 375ml beef stock
  • 1 large zucchini, coarsely chopped
  • 200g Perino tomatoes
  • 625ml milk
  • 170g polenta
Instructions:
  • In a bowl, mix together flour and paprika. Add lamb and coat well. Remove excess coating. Heat most of the oil in a large saucepan over medium-high heat. Cook lamb in 2 batches for 3-4 minutes or until browned. Transfer to a plate.
  • Heat the remaining oil in a pan over medium heat. Sauté the shallot for 5 minutes until softened. Stir in the MasterFoods Finely Crushed Garlic, Thyme Leaves, and Rosemary Leaves, and cook for 30 seconds until fragrant.
  • Stir in the tomato paste and stock to the shallot mixture and bring to a boil. Add back the lamb to the pan. Reduce heat, cover, and simmer for 45 minutes. Add the zucchini and tomatoes. Simmer with a partially covered lid for 30 minutes or until the lamb is tender.
  • Heat the milk and 2 cups (500ml) water in a medium saucepan until boiling. Slowly mix in the polenta and simmer on low heat for 8-10 minutes, stirring occasionally, until the polenta thickens. Season to taste.
  • Lightly crush half of the tomatoes in the lamb stew using a potato masher, then serve with the polenta.

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