Stew stewed lamb with onions and peas: a meat of the Sicilian tradition that I have always loved since childhood. The tender lamb meat is enhanced by the long cooking and remains soft and juicy, onions and peas take a wonderful flavor and forms a perfect sauce to make the shoe. The long stewing meat is my favorite, because the meat becomes soft to break away directly from the bones and assumes a complex and intriguing taste. The recipe is really simple, Believe me.
I chose the onions borettane, sweet and tender, and I bought the lamb shoulder, cut into pieces but without removing the bones, because in my opinion they give the dish a more intense flavor. However, if you prefer, you can ask the butcher to bone the lamb for only pulp. Among the herbs I chose rosemary, with its fragrance of balsam.
I do not know if you are among the ranks of those who can not give up at Easter lamb or kid, a popular meat in Sicily. But the stew of lamb with onions and peas is a great alternative to classics such as KID BAKED POTATOES WITH SICILIAN or the KID IN WET. In any case, have a look at all my RECIPES WITH LAMB AND KID to find something that inspires you. And if you're already looking for Easter ideas, have a look at all my EASTER RECIPES, how wonderful EASTER ITALIAN PIE in its original recipe. Have a good day.
2 kg of lamb into pieces
300 grams of onions borettane
250 grams of peas
2 cloves of garlic
a small piece of chili pepper (Optional)
200 milliliters of white wine
250 milliliters of vegetable broth or meat
Fresh Rosemary, to taste
salt and pepper, to taste
extra virgin olive oil, to taste
The preparation of the stew of lamb stewed with onions and peas is quick and easy: wash the lamb well, taking care to remove small fragments of bones (residue of the cut) that could, otherwise, end up in the sauce. Wipe dabbing perfectly the meat with paper towels.
Clean the spring onions (market or the supermarket also find already in clean plastic bags).
The most important operation is browning, I suggest you do more filming, browning few pieces of lamb at a time, unhurried. A smashing browning will give more flavor to meat, thanks to the Maillard reaction (the caramelization of sugars) and shorten cooking times. Put a little extra virgin olive oil in a pan, Warm it and, When it is hot, add the pieces of lamb. Brown the meat over low heat for 5-6 minutes on each side or until browned and perfectly browned. Set aside the lamb and, in the same oil, saute the onions over high heat borettane, on both sides. Add a clove of garlic and chilli, then the pieces of lamb. Add wine and let evaporate the alcohol. Season with salt and add the vegetable broth or meat.
Cover and cook the lamb for 45 minutes or until tender. At this point, add the peas, salt and add the finely chopped rosemary. Continue cooking for another 15 minutes or until the peas are cooked. If the sauce is too liquid, uncover the Pan, raise the heat and cook until thickened.
Serve the stew of lamb stewed with onions and hot peas, accompanied by slices of bread toasted homemade. Bon appétit!
MATCHING: Foglia tonda grape variety is a characteristic grape of southern Tuscany. In the nineteenth century it was widespread, me today is very rare. Donatella Cinelli Colombini's company believed in this vine and created "Cinderella", a full-bodied and elegant red wine, produced ten thousand bottles, only in the best vintages. The lamb we combine this for its red fruit aromas and spice, for his round and harmonious taste.