Preparation Time: 1 hour
The ingredients for 3-4 portions:.
- 750 g lamb shoulder
- 2 cloves of garlic
- a couple of rosemary sprigs
- 3 tbsp. of oil
- 1 tbsp. butter
- 1 small can tomato paste (70 g)
- ½ cup meat broth
- salt & pepper
- 3 tbsp. water
- 300 g tagliatelle
- parmesan cheese
Cut the meat in chunks; make sure you watch out to remove small bone fragments while cutting the meat.
Peel the garlic, wash the rosemary and dry it with paper towel.
Cutter the garlic, rosemary, broth and tomato paste with the blender.
Fry the meat on all sides in the hot oil. Then throw away the fat from frying.
Add the meat, the butter and the mix in one pan and add salt and pepper.
Let the ragout simmer for about 30 minutes. Keep the lid on.
Cooking time can run easily up to 1 hour, depending which lamb.
Cook the tagliatelli in a lot of water, just as you usually do, when your stew is almost ready.
Serve on a large plate: pasta with some stew on top, finished with a sprig of rosemary and grated parmesan.
Green pasta fits perfectly with this dish, so does a fresh green salad.
We have the habit of removing the fat which builds up at the surface while the stew is cooking.
We’re three people in our household: a man, a women and a daughter. Initally 2 out of 3 voted against lamb. It may sound funny, but this happened ages ago. At a certain moment the one voting for, went shopping, cooked the dish, didn’t disclose it was ‘the’ lamb dish, and served it. It became an instant hit. Our simple lamb stew is one of our family favourites. Funny how prejudices can prevent us from trying new tastes.