Stewed Lamb with Tomato and Basil Sauce

Lamb is a meat that's often consumed during festive seasons, but it's a healthy choice and doesn't have to be a heavy dish, depending on how it's cooked.
This recipe is simple, light, low in calories, very tasty, and ideal for those who claim not to like the taste of lamb.

Neuza Costa

10 November, 2023

Ingredients:

• 800 g (1.76 lbs) of boneless leg of lamb, cut into cubes
• 4 tablespoons of olive oil
• 1 onion, chopped
• 3 cloves of garlic, chopped
• 2 bay leaves, halved
• 1 can (390 g/13.75 oz) of peeled tomatoes, chopped
• 125 ml (½ cup) of white wine
• A small bunch of fresh basil leaves, chopped
• 600 ml (2.5 cups) of beef broth
• Salt, to taste
• A mix of 5 peppers, to taste

Instructions:

1. Season the meat with salt and pepper.
   Mix well to coat the meat evenly.
2. In a large pot, heat the olive oil.
   When hot, add the meat.
   Fry evenly until the meat is golden brown.
   Once golden, remove it with a slotted spoon to a plate.
3. To the remaining fat in the pot, add the onion, garlic, and bay leaves.
   Stir and let it sauté for a bit.
4. Once the onion is translucent, add the chopped basil leaves and peeled tomatoes.
   Mix well and let it sauté for 5 minutes.
5. To the sauté, add the meat.
   Pour in the white wine.
   Stir and finally, add the beef broth.
   Cover and cook over medium heat for approximately 40 minutes.
6. Stir occasionally, and if necessary, add a little more water.
   Once the meat is tender and the sauce is well reduced, remove it from the heat.
   Serve this dish with spaghetti or another type of cooked pasta as per your preference.

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The IntenseFlavour team wishes you a bon appetit!