Daube d'Agneau Provençale (Provençal Lamb and Olive Stew)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 800 g diced lamb shoulder
- 250 ml red wine
- 400 g tinned chopped tomatoes
- 1 onion, sliced
- 2 carrots, sliced
- 4 garlic cloves
- 2 fresh rosemary
- 100 g black olives, pitted and halved
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 670 kcal
- Protein
- 36.5 g
- Carbohydrate
- 12.2 g
- of which sugars
- 8.1 g
- Fat
- 48 g
- of which saturates
- 18.5 g
- Fibre
- 3.8 g
- Salt
- 1.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole and brown the lamb in batches over a high heat, then set aside.
- 2
Add the onion and carrots to the pot and cook for 6 minutes until softened, then add the garlic and cook for 1 minute more.
- 3
Pour in the red wine and let it bubble for 2 minutes, then stir in the tinned tomatoes and the rosemary.
- 4
Return the lamb to the pot, cover and simmer gently for 65-70 minutes, stirring occasionally, until the lamb is tender.
- 5
Stir in the black olives and simmer, uncovered, for 5 more minutes.
- 6
Remove the rosemary stalks before serving.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.