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

Crostatine Piccanti di Asparagi, Ricotta e ParmigianoAsparagus, Ricotta, Chilli and Parmesan Tartlets

Asparagus is one of the great delicacies of the vegetable world, and my asparagus tartlets quite rightly make it centre of attention. It is cooked very briefly, then plunged into cold water to retain its texture and bright green colour. You can use pecorino cheese rather than Parmesan if you like a saltier flavour.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Spiedini di pollo con insalata di fagioli e ceciChicken Skewers With Beans & Chickpea Salad

This is a great way to cook chicken – the sweetness of the marmalade combines with the smokiness and spice of the paprika to give a delicious glaze. I usually cook the skewers on a barbecue, but you can char-grill them too. When threading them, it helps to use the natural curved shape of the yellow peppers or onions at either end to keep the other ingredients secure.

4

Serves

18

Ingredients

Chicken

Main Ingredient
View Recipe

FrisciolasSaffron & Potato Doughnuts With Vodka & Orange

Carnival celebrations in Sardinia wouldn’t be the same without frisciolas – these delicious little saffron-flavoured doughnuts made from potatoes and dusted with orange-flavoured sugar. You can substitute the orange zest for lemon or lime zest, and amaretto and Cointreau work well instead of vodka if you prefer. Perfect with espresso.

11

Ingredients

Potato

Main Ingredient
View Recipe

Tonno alla griglia con bricioleGrilled tuna steak with garlic breadcrumbs

Every now and then fish and chips in the UK is a must, but I must admit I often prefer my fish in breadcrumbs rather than batter – they make a far lighter coating that really means you taste the fish – and with this recipe I’ve come up with a much healthier but still delicious version. Tuna is such tasty meaty fish and the breadcrumbs add a bit of luxury to it. A crisp salad is all you need to...

4

Serves

9

Ingredients
View Recipe

Ravioli con salmone e ricottaRavioli filled with Smoked Salmon & Ricotta

When I was a child, eating smoked salmon was always a massive treat because it was so expensive. It's cheaper now, but still fantastic. Just take care when seasoning the dish because the salmon is already salty.

6

Serves

9

Ingredients

Salmon

Main Ingredient
View Recipe

Petti di pollo con salsa al mascarponeChicken breasts in mascarpone sauce

Chicken is the most common source of meat in the world. Some would say it is a tasteless meat, but they haven’t tried this dish yet! This recipe was one of my favourites as a child – perhaps it’s the simplicity that appealed to me. Mascarpone cheese is a speciality of Lombardy and is used a lot in northern Italian cooking, but if you can’t find it you can replace it with a thick double...

6

Serves

9

Ingredients

Chicken

Main Ingredient
View Recipe