Stewed lamb
Stewed lamb is a second course meat dish flavoured with rustic flavours; it is quite widespread in Calabria.
Second courses and side dishes
Tempo di esecuzione: 1 hour and 30 minutes
Ingredienti
for 4 people
- a kilo of lamb cut into pieces
- 4-5 red Tropea onions
- a handful of cherry tomatoes
- one chilli pepper
- a bay leaf
- a glass of red wine
- extra virgin olive oil
- salt
- black pepper
Start by browning the pieces of lamb in oil and deglaze with wine. Then add the sliced Tropea red onion - a Calabrian PGI product - and allow to soften on a low heat. Then add a couple of glasses of water, a bay leaf, pepper, a little chilli pepper and the washed and sliced cherry tomatoes.
Continue cooking over a very low heat until the lamb meat is tender.