This robust Mediterranean stew is a comforting weeknight dinner that brings warm, aromatic flavors to your table. The dish features tender chunks of boneless lamb shoulder simmered until fork-tender in a rich sauce of diced tomatoes, tomato paste, and chicken stock. Earthy dried oregano and finely chopped onions build a deep flavor base, while sweet parsnips and vibrant red capsicum add texture and color. Silverbeet leaves stirred in at the end provide a fresh, slightly bitter contrast. It’s a satisfying, one-pot meal that is easy to prepare yet feels special enough for family gatherings. Serve it with crusty bread to soak up the delicious broth.
Chicken Recipe
Description
This robust Mediterranean stew is a comforting weeknight dinner that brings warm, aromatic flavors to your table. The dish features tender chunks of boneless lamb shoulder simmered until fork-tender in a rich sauce of diced tomatoes, tomato paste, and chicken stock. Earthy dried oregano and finely chopped onions build a deep flavor base, while sweet parsnips and vibrant red capsicum add texture and color. Silverbeet leaves stirred in at the end provide a fresh, slightly bitter contrast. It&# 226;ÂÂs a satisfying, one-pot meal that is easy to prepare yet feels special enough for family gatherings. Serve it with crusty bread to soak up the delicious broth.Ingredients
Directions
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Cut the boneless lamb shoulder into bite-sized cubes and pat dry with paper towels.
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Heat the vegetable or olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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Brown the lamb cubes in batches until golden on all sides, then remove from the pot and set aside.
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Reduce heat to medium and add the finely chopped onion to the pot, cooking until softened and translucent.
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Stir in the tomato paste and dried oregano, cooking for one minute until fragrant.
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Return the lamb to the pot and add the diced tomatoes, boiling water, and crumbled chicken stock cubes.
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Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
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Add the chopped parsnips and thickly sliced red capsicum to the pot, cover, and continue simmering for another 30 minutes until vegetables are tender.
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Roughly chop the silverbeet leaves and discard the tough white stalks.
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Stir the silverbeet leaves into the stew and simmer uncovered for 5 minutes until wilted.
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Taste and adjust seasoning with salt and pepper if needed before serving hot.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 472.1kcal
- % Daily Value *
- Total Fat 33.5g52%
- Saturated Fat 6.6g33%
- Cholesterol 46.5mg16%
- Sodium 89.3mg4%
- Total Carbohydrate 30.0g10%
- Dietary Fiber 2.2g9%
- Sugars 26.4g
- Protein 13.9g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
