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Ingredients
- 2 tablespoons olive oil
- 500 g (1 lb 2 oz) lean lamb leg, cut into 1.5 cm ( 5/8 in) chunks
- 2 brown onions, finely chopped
- 2 carrots, diced
- 4 celery stalks, diced
- 400 g (14 oz) tin chopped tomatoes
- 2 litres (70 fl oz/8 cups) good-quality beef stock
- 500 g (1 lb 2 oz) fusilli pasta
- chopped flat-leaf (Italian) parsley, to serve
Method
1. Heat the olive oil in a large saucepan over medium-high heat and cook the lamb in two separate batches until well browned. Drain on paper towel. Set aside.
2. Reduce the heat to medium, add the onion to the pan and cook for 8 minutes or until soft. Return the meat to the pan with the carrot, celery, tomatoes and stock. Stir to combine and bring to the boil. Reduce the heat to low and simmer, covered, for 15 minutes.
3. Add the pasta and stir to prevent the pasta from sticking to the pan. Simmer, uncovered, for another 10 minutes or until the lamb and pasta are tender. Serve immediately, sprinkled with the parsley.
