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Light Summer Lamb Stew with Tomatoes, Basil, Chives, and Zucchini
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound lamb stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 large tomatoes, chopped
  • 1 cup vegetable broth
  • 2 medium zucchinis, sliced into half-moons
  • 1/4 cup fresh basil leaves, torn
  • 2 tablespoons fresh chives, chopped
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides.
  • Add the onion and garlic. Cook for 3 minutes until the onion softens.
  • Stir in the chopped tomatoes and vegetable broth. Bring the mixture to a gentle simmer.
  • Cover the pot and cook for 35 minutes, stirring once or twice, until the lamb is tender.
  • Add the zucchini slices. Cook uncovered for 8 minutes so the zucchini softens but still holds its shape.
  • Remove the pot from the heat. Stir in the torn basil and chopped chives. Season with salt and black pepper to taste.

Notes

Tear the basil right before adding it so the leaves stay fragrant. If the tomatoes are very juicy, start with only half the broth and add more if needed. Leftovers reheat well the next day, though the zucchini softens further.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife