Lamb Stew with Pasta
Ingredients
- Ingredients
- 400 grams lamb (from the shoulder)
- 50 grams marbled Smoked bacon
- 1 onion
- 1 garlic clove
- 1 stalk Celery
- 2 Tomatoes
- 2 tsps chopped rosemary
- 2 Tbsps olive oil
- 50 grams raisins
- 2 Tbsps ground almonds
- 150 milliliters Red wine
- 150 milliliters Vegetable broth
- 50 grams slivered almonds
- 400 grams Linguine
- salt
- freshly ground peppers
Preparation steps
Cut lamb and bacon into very small cubes. Peel onion and garlic, chop finely. Rinse celery and tomatoes, cut celery into slices. Cut tomatoes into quarters, remove seeds and stalks and cut into cubes. Pluck off rosemary leaves and chop coarsely. Heat olive oil in a pan and saute lamb and bacon for 5 minutes. Add onion, garlic, celery and ground almonds and saute for 2 minutes. Add tomatoes and rosemary and saute briefly. Deglaze pan with red wine and simmer for 5 minutes. Add broth and season with salt and pepper. Simmer, covered, on low heat for 2 hours, stirring occasionally. If necessary, add more water to the pan.
Toast almonds in a dry pan until light brown. Cook pasta in plenty of boiling salted water until al dente. Drain and add to the lamb stew, mix well. Sprinkle with almonds and serve immediately.
