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Original Italian name: Pignata di Pecora
Place of origin: Basilicata, Southern Italy
Lamb stew from Basilicata, Southern Italy is quite simple dish with lamb which is perfect for dinner.
In Basilicata lamb is a real delicacy for many years. In Lucania lamb dishes are always presented to many friends coming around. Tracing back the dish history, shepherds and farmers were not that rich to afford lamb as a daily food. In times of poverty and hunger the delicate lean lamb was considered to be a remedy. If a relative was seriously ill, the family would exchange its belongings for a lamb.
Even today the lamb meat is very attractive for many dishes. However, different Italian regions have their original recipes of the lamb stew and stew recipes have variations of ingredients to be used.
I personally like dishes with lamb and this recipe is absolutely perfect especially because it is easy made. It only takes 15 minutes to preparation and approximately 1 hour for cooking. Seasonally to taste, serve hot with a freshly grated Pecorino cheese this lamb stew is an excellent meal for dinner and will definitely make happy even the most critical meat lovers around the table.
Ingredients (serves 5-6)
Preparation time-15min
Coking time -1h
1 kg lamb, shoulder or leg
150 g ham, chopped
300 g onions, finely chopped
300 g tomatoes, skinned, seeded and coarsely diced
400 g potatoes, peeled and diced
1 stick of celery, finely chopped
1 clove of garlic, chopped
3 tablespoon or olive oil
salt and freshly milled pepper
50g (1/2 cup) freshly grated Pecorino cheese
Method
Cut lamb into small pieces. Heat the oil in a pan, and saute together chopped garlic and lamb for about 2-3 minutes, stirring occasionally. Finely chopped ham and add to the lamb, together with vegetables. Season with salt and pepper and pour in 1 glass of water. Cover and braise the lamb with vegetables over a medium heat for about 1 hour.
Sprinkle with freshly grated Pecorino cheese and serve hot.
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