Lamb Stew (Agnello Agrassato)
An authentic recipe for a traditional Italian country-side lamb stew.
2 pounds lamb stew meat
1 pound new potatoes, peeled and sliced
5 ounces Ragusano cheese, cubed
2 ounces Pecorino Siciliano cheese
1/2 cup of red wine
3 cloves of garlic
2 tablespoons lard
1 medium chopped onion
Salt and ground black pepper
- Finely chop the onion and simmer it in a casserole pot with some olive oil. When translucent add the lard. Once the lard has melted, add the lamb pieces, the parsley, the chopped garlic and salt.
- When the lamb is well browned pour in the red wine and cook until it evaporates. At this point add the potatoes and cover with warm water. Place a lid on the pot and simmer for about 40 minutes or until the lamb is tender.
- Five minutes before serving add the diced Ragusano cheese. Remove from heat and sprinkle with the grated Pecorino Siciliano cheese.
Makes 4 servings.
Recipe courtesy of The Italian Trade Commission.