Sicilian Culture: The Food: Lamb Stew

The Food: Lamb Stew

INGREDIENTS
Lamb meat for stews, about 2" cubed.
Olive Oil
1/2 White Onion
5 Cloves of Garlic
1 Cup Red Wine
Teaspoon of Mint, chopped
Stewed Plum or San Marzano
Lamb Stew
lamb coated with flower in a pot, over high heat, remove, drain, in same pan, add chopped rosemary, hot pepper flakes, onions, 15 mins over medium-high heat. Get stewed tomatoes, add to the pot, add mint leaves, add lamb, toss around, add in good red wine, deglaze and bring to boil. Add tomato packing juices, and bring to a boil again, reduce heat to simmer, cool for 1 hour, stirring every 10-15 minutes, add in cannellini beans, cook for 11 minutes more.

Heat some olive oil in a pan and add the pieces of lamb chunks. Be sure to turn all sides of the pieces of lamb so they are crispy on the outside (they need not be cooked thoroughly through just yet). Remove from the heat and in a saucepan heat virgin olive oil, sliced white onion and thickly sliced garlic cloves. Continue to cook until the onions are translucent and very soft. Add a chopped rosemary and hot pepper flakes to taste, stir in and deglaze with a glass of good red wine. Add in some chopped, stewed San Marzano tomatoes, allow to cook until for a few minutes. Add the lamb chunks and stir the mixture. When the mixture is done, it should be a thick, brown sauce. Serve in a shallow soup dish with Italian bread, croutons or garlic bread.

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