Ingredients

  • 4 tablespoons olive oil
  • 9 ounces shallots (peeled, about 1 1/4 cups)
  • 1 3/4 pounds lamb leg (cubed)
  • 2 garlic cloves (finely chopped)
  • 3 bay leaves
  • 1 pinch sweet paprika
  • 2 tablespoons all-purpose flour
  • 14 1/2 ounces diced tomatoes (cans)
  • 14 ounces zucchini (sliced)
  • 2 sprigs thyme (each, and basil, chopped)
  • 2 ounces pitted black olives (plus few reserved for garnish)
  • 3/4 cup heavy cream
  • olives
  • cherry tomatoes

Directions

  1. Heat the oil in a large pan and sauté the shallots and lamb pieces, in batches, over high heat turning regularly until golden brown. Return shallots and all lamb pieces back into the pan, along with the garlic and bay leaves, then season with salt pepper, and paprika. Sprinkle in flour, then pour in 2 cups water and the canned tomatoes. Cover and simmer for about 1 hour, adding the zucchini after 30 mins.
  2. About 10 mins before the end of the cooking time, stir in the herbs, olives and cream. Season to taste again. Serve garnished with cherry tomatoes and more olives.
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NutritionView more

670Calories
Sodium9%DV210mg
Fat68%DV44g
Protein92%DV47g
Carbs8%DV25g
Fiber12%DV3g

PER SERVING *

Calories670Calories from Fat400
% DAILY VALUE*
Total Fat44g68%
Saturated Fat18g90%
Trans Fat
Cholesterol200mg67%
Sodium210mg9%
Potassium1390mg40%
Protein47g92%
Calories from Fat400
% DAILY VALUE*
Total Carbohydrate25g8%
Dietary Fiber3g12%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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