By Abby Louise
The coast with the most: Puglian lamb stew
The coast with the most: Puglian lamb stew
Updated at: Thu, 17 Aug 2023 05:36:20 GMT
Nutrition balance score
Great
Glycemic Index
57
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories807.8 kcal (40%)
Total Fat30.4 g (43%)
Carbs55.2 g (21%)
Sugars23 g (26%)
Protein58.4 g (117%)
Sodium995.7 mg (50%)
Fiber7.1 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.
Notes
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