Friday, March 25, 2016

HOT AND SPICY EASTER STEW

It's the time of year when Sicilians go in for lamb so here's a hot and spicy spezzatino I've invented, mainly becaiuse I wanted to use the tiny, round chilli peppers I found in the greengrocer's the other day:



In a wok or other deep, wide pan with a lid, heat 5 tablesp olive oil.  Add 1 kg lamb pieces [for spezzatino in Italy, otherwise a bit bigger than the usual cubes sold for casseroles in Britain, preferably bone-in]. When the pieces are browned on all sides, add 1 sliced white onion and a chopped garlic clove.  Continue cooking, stirring, until the onion is soft. Then add a small, sliced aubergine and the contents of 2 tins [400 gr each] of pomodorini [cherry tomatoes in their juice.].  You can use tins of chopped tomatoes if you can't get these, Add some chopped sage and sprigs of rosemary, seasalt, black pepper, 6 - 8 tiny chilli peppers or some chilli pepper flakes, 2 teasp of my favourite spice sumac and 200 ml water.  Add 2 - 3 large potatoes, sliced but not peeled, some cinnamon ground from a  cinnamon mill and just a few cumin seeds.  Put the lid on and simmer for 1 hour.

If you were able to get the tiny chillis, use a few more to garnish.


2 comments:

Lee said...

Now, that's looks pretty taste to me!

Welshcakes Limoncello said...

Thanks, Lee.

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