August 10, 2016
Fresh Tomatoes, Comfort Food, Dinner,
Main Dish, Soups/Stews, Lamb/Mutton, Dairy, Fruit, Tomato, Italian, Sunday Dinner, Stove Top, No Eggs more
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"From one of our national supermarkets and their monthly magazine."
Combine the flour and paprika in a bowl and add lamb and toss to coat and then shake off excess.
Heat two thirds of the oil in a large saucepan over medium high heat and cook lamb in 2 batches, for 3 to 4 minutes or until browned and then transfer to a plate.
Heat remaining oil in pan over medium heat and cook shallot, stirring for 5 minutes or until shallot softens and then add garlic, thyme and rosemary and cook stirring for 30 seconds or until fragrant.
Add the tomato paste and stock to the shallot mixture and bring to the boil and return the lamb to the pan and then reduce heat to low and cover and simmer for 45 minutes.
Add zucchini and tomatoes, simmer, partially covered, for 30 minutes or until lamb is tender.
Meanwhile, bring the milk and 2 cups (500ml) water to the boil in a medium saucepan over medium high heat and gradually stir in the polenta and then reduce heat to low and simmer, stirring for 8 to 10 minutes or until polenta thickens and then season with salt and pepper to taste.
Using a potato masher, lightly crush half the tomatoes in the lamb stew and serve in bowls with the polenta.
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