Lamb Stew with Zucchini and Risoni

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  • 1 kg of lamb shoulder, diced
  • 2 zucchini, sliced
  • 2 red onions, finely sliced
  • 2 garlic cloves, crushed
  • 4 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped
  • 1 cup white wine
  • 700 gm jar tomato passata sauce
  • 2 cups chicken stock
  • 1¼ cup died risoni, cooked and drained
  • Salt and pepper to taste


Season lamb with salt and pepper. Heat 1 tablespoon of olive oil in a saucepan on medium heat. Add zucchini and fry until brown. Drain and keep aside. Add meat pieces and cook in batches until browned. Remove and set aside. Heat 1 tablespoon of olive oil in a saucepan on high heat. Add onions, garlic, and rosemary. Cook for 2 minutes. Add lamb and wine. Bring to a boil. Add passata, stock, salt, and pepper. Reduce heat on low and simmer for an hour or until lamb is tender. Stir in risoni and zucchini. Cook for 10 minutes. Serve topped with feta salad and fresh crusty bread.