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

Crocchette di Barbabietola e SalmoneBeetroot Rosti with Smoked Salmon and Horseradish Cream

I have to admit that I'm not a great lover of beetroot, probably because I don’t particularly like sweet and sour together. This, however, is one of the few ways that I will eat beetroot because it works beautifully with the smoked salmon. If you are a beetroot virgin – here you go, this is the one to try. Make sure that you cook the rostis until they are very crispy.

4

Serves

11

Ingredients

Salmon

Main Ingredient
View Recipe

Torta di mele e rosmarinoApple & Rosemary Cake

As I was filming in the region of Trentino-Alto Adige I discovered that many locals have their own secret recipe for the perfect apple cake. The film crew and I were constantly trying different recipes and this is the one we all agreed is the best. Thank you to chef Stefano from Ristorante Pellegrino for sharing his secret recipe with me – and now with you too.

8

Serves

11

Ingredients

Apples

Main Ingredient
View Recipe

Linguine con acciughe, peperoncino e aglioLinguine with Anchovies, Chilli & Garlic

In Italy this would traditionally have been served as an inexpensive dish to feed a crowd. It's still a great standby recipe, using ingredients that can mostly be found in store cupboards but which together create something that has great flavours and textures. The gentle kick from the chilli and crunch from freshly toasted breadcrumbs really makes my mouth water! All it needs as an accompaniment is...

4

Serves

8

Ingredients
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

Rigatoni con asparagi, piselli e funghiRigatoni with peas and porcini mushrooms in a creamy asparagus sauce

For anybody who isn’t a big fan of rich tomato sauces this has to be the perfect pasta recipe if you still want bags of flavour on your plate. This dish is so full of fresh ingredients that even though it’s in a creamy sauce it doesn’t feel heavy. I must admit that every time I make this for a vegetarian they utterly love me – so it must be good.

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Gnocchi al Forno con Cannellini, Spinaci e PomodoriBaked Gnocchi with Cannellini Beans, Spinach and Tomatoes

I love making fresh gnocchi with my kids, but sometimes I simply don’t have the time so I buy them instead. When buying gnocchi, look for a good-quality brand that contains at least 70 per cent potato. Baking shop-bought gnocchi can really jazz them up. Here I’ve combined them with spinach, cherry tomatoes, cannellini beans and cheese for a hearty dish. Serve with a crisp salad on the side.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe