The coast with the most: Puglian lamb stew

Name: The coast with the most: Puglian lamb stew
Cuisine: European
Ingredients: 4tbsp olive oil; 2 large red onions, peeled and thinly sliced; 1kg (2lb 4oz) boned leg of lamb, trimmed and cut into 3cm cubes; 4 celery sticks, chopped into 3cm lengths and leaves finely sliced; 3 sprigs of fresh thyme; 2 bay leaves; Zest of 1 and juice of 3 small unwaxed oranges; 90g (3¼oz) pitted black olives, drained; 3tbsp runny honey; 400ml (14fl oz) full-bodied red wine; 400g tin of chopped tomatoes; 200ml (7fl oz) hot vegetable stock; 3 medium potatoes, peeled and cut into large chunks; 150g (5½oz) frozen peas, defrosted; Salt and freshly ground black pepper

10 steps

Updated at: Thu, 17 Aug 2023 05:36:20 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories800.6 kcal (40%)

Total Fat30 g (43%)

Carbs53.7 g (21%)

Sugars20 g (22%)

Protein58.5 g (117%)

Sodium707.7 mg (35%)

Fiber6.9 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 Tbspolive oil

2red onions

large, peeled and thinly sliced

1kgleg of lamb

boned, trimmed and cut into 3cm cubes

4celery sticks

chopped into 3cm lengths and leaves finely sliced

3 sprigsfresh thyme

2bay leaves

1unwaxed oranges

Zest of and juice of 3, small

90gpitted black olives

drained

3 Tbsprunny honey

400mlred wine

full-bodied

400gtin of chopped tomatoes

200mlvegetable stock

hot

3potatoes

medium, peeled and cut into large chunks

150gfrozen peas

defrosted

salt

freshly ground black pepper

Instructions

Step 1

Serves 4

Step 2

Heat the oil in a large flameproof casserole dish over a medium heat.

Step 3

Add the onions and fry for 5 minutes, until softened and browned, stirring occasionally.

Step 4

Increase the heat. Add the lamb, season with salt and pepper and fry for 5 minutes.

Step 5

Reduce the heat. Add the celery (except for the leaves), thyme, bay leaves, orange zest, olives and honey.

Step 6

Fry for 5 minutes, until caramelised. Increase the heat.

Step 7

Pour in the wine and allow to bubble for 2 minutes, until reduced by a third. Add the tomatoes and orange juice.

Step 8

Bring to the boil then reduce the heat and simmer for 1 hour, partially covered with a lid. Add the stock and the potatoes and bring back to the boil.

Step 9

Partially cover and simmer for 45 minutes, until the meat and potatoes are tender.

Step 10

Stir in the peas and celery leaves and leave to rest for a few minutes off the heat before serving.