Italian Lamb Stew with Pappardelle

A truly Italian pasta dish featuring tender braised lamb (better living 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 living 2 stars), courgette, tomatoes, carrot, cherry tomatoes, fennel, celery, white onion, fresh basil, parsley, capers, cumin seeds, coriander seeds, rosemary, thyme, fennel seeds, pappardelle pasta [gluten], red wine [sulphites, alcohol], homemade chicken stock (contains celery), white wine vinegar [sulphites], 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

Fat4,33 g

of which saturated1,04 g

Carbohydrates10,91 g

Dietary fibre1,44 g

Protein6,99 g

Salt0,24 g

Average weight: 540 g