Ingredients

Method

• 5 ml olive oil (plus extra, if needed)
• 800 g boneless lamb chunks (cut bulk chops into cubes, discarding bones)
• salt and pepper, to taste
• 1 onion, chopped
• 1 carrot, finely chopped
• 1 stick celery, finely chopped
• 3 cloves garlic, finely chopped
• a few sprigs rosemary and/or thyme, stalks discarded, finely chopped
• 30 ml tomato paste
• 250 ml dry red wine
• 250 ml mutton stock
• 2 cans chopped tomatoes
• 250 g portabellini mushrooms, halved
• 500 g tagliolini or tagliatelle pasta, freshly cooked & drained, to serve
• a handful fresh basil leaves, to serve

Method

Ingredients

 

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1. In a large wide pot over stovetop, heat the oil and fry the lamb in two batches over high heat until slightly brown (but not fully cooked), seasoning with salt and pepper.

2. Remove from the pot, then add the onion, carrot and celery. Turn down the heat to medium, and fry, stirring, until soft. Add the garlic and herbs and fry for another minute, then add the tomato paste and stir.

3. Add the wine, stock and canned tomatoes, stir and bring to a simmer. Return the meat to the pot, add the mushrooms, stir, turn down the heat to low, cover with a lid and cook for about 2-2,5 hours or until the meat is very tender.

4. Add extra salt and pepper, if needed. Add the freshly cooked pasta to the pot and give it a gentle stir. Remove from the heat, then serve in bowls with lots of grated parmesan and some basil leaves.

Find more lamb recipes here. 

Learn more about cooking with lamb on the Lamb and Mutton SA website: cookingwithlamb.com

Photograph: Tasha Seccombe