Stufato di agnello alla pugliese
Puglian Lamb Stew

About This Recipe

Are you looking for a delicious lamb recipe with a difference? If you are, you’ve found it! Here’s my puglian lamb stew for you to enjoy.

You’d have probably expected me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. The area is famous for its wonderful fresh vegetables – especially salad, olives and potatoes – so I decided to combine local produce with lamb to make this delicious stew. This dish is definitely one of the highlights from my latest TV series – it’s comforting, delicious and easy to make. Serve with toasted ciabatta.

TwitterFacebook

4

Serves

15

Ingredients

Lamb

Main Ingredient

Meat Dishes

Type

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

Weight Converter

Found in This Book

Feast your eyes on the finest puglian lamb stew! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

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.

Once you’re done, simply sit back and enjoy your puglian lamb stew and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Prawn & Monkfish Soup

View Recipe

Next Recipe

Swordfish Steaks & Sautéed Potatoes with Gremolata

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Quattro StagioniFour Seasons Pizza Topped with Ham, Artichokes, Mushrooms and Olives

Globe artichokes are used a lot in Europe, and especially in Italy, but don’t seem to be very popular here in England. However, artichoke hearts are essential on this pizza as they work beautifully with the ham, mushrooms and olives. I have tried making this recipe with rocket leaves instead of the mushrooms and it’s just as good. A classic Italian four seasons pizza that just reminds me of home. Makes...

13

Ingredients

Vegetables

Main Ingredient
View Recipe

Linguine ai Frutti di MareMixed Seafood Linguine with Chilli & Cherry Tomatoes

I have to admit that my mother is not the best cook in the world unless cooking traditional Neapolitan dishes she has grown up with. However, this has to be one of her best creations that she prepares for me every time I go to visit her. It is very important for this recipe to use tinned cherry tomatoes because if you use the fresh ones, the sauce will be too watery. Do not overcook the prawns or langoustines...

4

Serves

11

Ingredients

Seafood

Main Ingredient
View Recipe

Salsicce e lenticchieItalian Sausages with Braised Lentils

Here’s a great alternative to the traditional British bangers and mash. Italian sausages tend to be highly flavoured with herbs and spices, such as fennel, which adds a perfect boost of flavour to this recipe.

4

Serves

12

Ingredients

Pork

Main Ingredient
View Recipe

Spaghetti with Eggs, Pancetta and Pecorino RomanoSpaghetti alla Carbonara

Carbonara is the Italian word for 'charcoal burner', so some people believe this dish was first made for charcoal workers in the Apennine mountains. The general view now, though, is that it was an urban dish invented in Rome. Note that cream is not used in an authentic carbonara, so none is included below. Fettuccine or bucatini can be substituted for the more usual spaghetti.

4

Serves

8

Ingredients

Pork

Main Ingredient
View Recipe

Fragole, Amaretto e MandorleStrawberries and Almonds with Amaretto Liqueur and Greek Yoghurt

Strawberries are on sale in supermarkets all year round but more often than not, the flavour isn't good unless they are in season. This recipe is perfect for those months when the berries are lacking their full taste and sweetness, as the Amaretto and honey add that extra something the fruit needs. This is a lovely refreshing dessert that will look really impressive if served in cocktail glasses.

4

Serves

6

Ingredients

Strawberries

Main Ingredient
View Recipe

Zuccotto panettone e MarsalaPanettone, Chocolate and Marsala

This is such an impressive-looking dessert and makes a great end to any kind of meal. You can be as creative as you like in flavouring the cream. In previous experiments I have mixed it with fruit, chocolate bits and pieces of marshmallow, but frankly I prefer this simpler version.

8

Serves

8

Ingredients

Chocolate

Main Ingredient
View Recipe