Italian Lamb Stew with Pappardelle

A truly Italian pasta dish featuring tender slow-cooked lamb (better life 2 stars), fragrant and full of flavour from the herbs and spices. The capers add a fresh twist to this authentic sauce. I serve it with a green salad of courgette and fennel, dressed with fresh basil dressing.

Lamb shoulder (better life 2 stars), courgette, tomatoes, carrot, cherry vine tomatoes, fennel, celery, white onion, fresh basil, parsley, capers, cumin seeds, coriander seeds, rosemary, thyme, fennel seeds, pappardelle pasta, red wine, homemade chicken stock (contains celery), white wine vinegar, pepper and salt, sunflower oil.

Allergens: alcohol, gluten, selderij, sulfiet.

MicrowaveMarleen's choice

Heat the pappardelle pasta with lamb stew loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad (cold).

Oven — 200°C, 15-30 min

Preheat the pappardelle pasta with lamb stew covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salad (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy119,77 kcal

Protein6,99 g

Fat4,33 g

of which saturated1,04 g

Carbohydrates10,91 g

Dietary fibre1,44 g

Salt0,24 g

Average weight: 540 g