Italian cuisine · Meat & Kebab

Spezzatino di Agnello con Piselli

Southern Italian lamb stew, braised in tomato and brightened at the end with fresh peas and mint.

Ingredients · for 4 servings

• 800 g lamb shoulder (cubed)
• 300 g peas
• 400 g chopped tomatoes
• 2 onions
• 3 garlic cloves
• 150 ml white wine
• 300 ml vegetable broth
• 1/2 bunch mint
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Pat the lamb cubes dry, salt and pepper; finely dice the onions, chop the garlic and pick the mint leaves.
2. Heat olive oil in a Dutch oven until very hot and brown the lamb in batches for 8 min. all over, then set aside on a plate.
3. Sauté the onions and garlic in the frying fat for 5 min. until translucent, return the meat and deglaze with the white wine; reduce the wine uncovered for 4 min.
4. Add the chopped tomatoes and broth and braise covered over low heat for 45 min. until the meat is tender and the sauce looks thickened.
5. Stir in the peas and cook uncovered for another 10–12 min. until they are tender and the sauce clings thickly to the spoon.
6. Finely chop half of the mint and fold it in, season with salt and pepper, and serve hot sprinkled with the remaining mint leaves.