Soupy lamb or mutton stew

Soupy lamb or mutton stew

Cutturidde

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
mixed pieces of lamb, about 1kg
300g pomodorini, halved
1 onion, finely chopped
200g mature pecorino cheese, diced
2 tablespoons flat-leaf parsley, finely chopped
salt
pepper

Method

  1. Put the lamb, tomatoes and onion in a pot, cover with water and cook with the lid on, very slowly and gently, for an hour.
  2. Add the pecorino, parsley and some seasoning, and cook for a further hour, or until the meat is tender. Check the seasoning.
  3. Serve the stew with good country bread, for mopping up the juices.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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