World Cuisine

Lamb and Olive Stew

cook 30 mins
Ingredients
  • 450 g (14 1/2 oz) shoulder of lamb, cut into small cubes
  • 2 tablespoons flour, seasoned
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 garlic cloves, chopped
  • 1/2 tablespoon chopped rosemary
  • 200 ml (7 fl oz) white wine
  • 400 g (13 oz) can chopped tomatoes
  • 12 black olives, pitted
  • grated rind and juice of 1 lemon
  • 2 tablespoons chopped parsley
  • 800 ml (1 1/4 pints) water
  • 200 g (7 oz) instant polenta
  • 25 g (1 oz) butter
  • 2 tablespoons grated Parmesan cheese
Directions
  • Dust the cubes of lamb with the seasoned flour. Heat the olive oil in a saucepan and brown the meat all over.
  • Add the onions and cook for 3–4 minutes, stirring, then add the carrots, garlic and rosemary. Cook for 3–4 minutes.
  • Pour in the white wine and chopped tomatoes, bring to the boil and then simmer for 20 minutes, until the lamb is tender.
  • Stir in the olives, lemon rind and juice and chopped parsley 1 minute before the end of cooking.
  • Meanwhile, bring the measurement water to boil in another saucepan and pour in the polenta. Cook, stirring constantly, for 1 minute. Stir in the butter and grated Parmesan and divide between 4 bowls.
  • Spoon the lamb stew over the polenta and serve.
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