STUFATO DI AGNELLO ALLA PUGLIESE

PUGLIAN LAMB STEW

INGREDIENTS
 4 tablespoons olive oil
 2 large red onions, peeled & thinly sliced
 1kg boned leg of lamb, trimmed and cut into 3cm cubes
 4 celery sticks, chopped into 3cm lengths and leaves finely sliced
 3 sprigs of fresh thyme
 2 bay leaves
 3 small unwaxed oranges (zest of 1 and juice of 3)
 90g pitted black olives, drained
 3 tablespoons runny honey
 400ml full-bodied red wine
 1 x 400g tin of chopped tomatoes
 200ml hot vegetable stock
 3 medium potatoes, peeled and cut into large chunks
 150g frozen peas, defrosted
 Salt and freshly ground black pepper to taste

STEP BY STEP

1. Heat the oil in a large flameproof casserole over a medium heat. Add the onions and fry
for 5 minutes or until softened and browned, stirring occasionally.

2. Increase the heat. Add the lamb, season with salt and pepper and fry for about 5
minutes. Reduce the heat. Add the celery, thyme, bay leaves, orange zest, olives and
honey and fry for 5 minutes or until caramelised.

3. Increase the heat. Pour in the wine and allow it to bubble for about 2 minutes or until
reduced by one third.

4. Add the tomatoes and orange juice. Bring to the boil then reduce the heat and simmer for
1 hour, partially covered with a lid.

5. Add the stock and the potatoes and bring back to the boil. Partially cover again and
simmer for a further 45 minutes or until the meat and potatoes are tender.

6. Stir in the peas and celery leaves and leave to rest for a few minutes off the heat before
serving.