{"id":349,"date":"2007-09-24T09:07:00","date_gmt":"2007-09-24T09:07:00","guid":{"rendered":"http:\/\/axelakesson.com\/food\/lambstew-with-beans-olives-and-tomatoes-2\/"},"modified":"2016-01-16T18:43:57","modified_gmt":"2016-01-16T18:43:57","slug":"lambstew-with-beans-olives-and-tomatoes","status":"publish","type":"post","link":"http:\/\/axelakesson.com\/food\/2007\/09\/lambstew-with-beans-olives-and-tomatoes\/","title":{"rendered":"Lambstew with beans, olives and tomatoes"},"content":{"rendered":"<p>This is very easy to make. Had it with cheddar mash and then with cous cous for lunch the day after. Definitely a red wine dish. I had it with a nice Gigondas but Italian reds like Primitivo will work great as well (and cheaper than Gigondas).<br \/>This is an autumn\/winter dish.<\/p>\n<p>Recipe makes two big portions and two lunch size portions.<\/p>\n<p>You need:<br \/>500 g of minced lamb<br \/>1 onion<br \/>3 cloves of garlic<br \/>1,5 &#8211; 2 red chili<br \/>2 red peppers<br \/>Olive oil<br \/>1 piece of meat stock<br \/>300-400 ml of water<br \/>200 ml of cooked beans<br \/>100 ml black olives<br \/>About 8 normal sized tomatoes<br \/>About 6 mushrooms<br \/>1 pot of parsley<br \/>Salt and pepper<\/p>\n<p>How it&#8217;s made:<br \/>Chop the onion, garlic, chili and peppers.<br \/>Fry the meat with some olive oil until properly fried. Add onion,<br \/>garlic, chili and peppers and fry for another minute or so. Add stock and<br \/>water and let cook for 30 minutes.<br \/>Add beans, olives, tomatoes, mushrooms and parsley after about 20 minutes.<br \/>Season with salt and pepper. Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is very easy to make. Had it with cheddar mash and then with cous cous for lunch the day&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[220],"tags":[123,142,229],"class_list":["post-349","post","type-post","status-publish","format-standard","hentry","category-mains","tag-autumn","tag-lamb","tag-stew"],"_links":{"self":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/comments?post=349"}],"version-history":[{"count":1,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/349\/revisions"}],"predecessor-version":[{"id":541,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/349\/revisions\/541"}],"wp:attachment":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/media?parent=349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/categories?post=349"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/tags?post=349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}