Italian Meat - Lamb Recipes - Pisticci Lamb (Agnello Pisticci) Recipe

Ingredients

• 1 large onion, peeled and chopped

• 30 ml/2 tbsp olive oil

• 1 kg/2 1/4 lb boned shoulder lamb

• 25 g/2 tbsp unsalted (sweet) butter

• Salt and freshly ground black pepper

• 6 tomatoes, skinned and chopped

• 1 bay leaf

• 450 g/1lb French (green) beans, halved

• 250 g/14 oz/1 large can red kidney beans, rinsed and drained

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Method:

1. Fry (sauté) the onion in the olive oil in a flameproof casserole (Dutch oven) for 5 minutes until it starts to brown and remove from the pan.

2. Cut the lamb into 5 cm/2 in cubes and fry in the oil and butter until browned all over.

3. Return the onion to the pan and season well. Add the tomatoes, bay leaf and green beans. Cook on high for 1 minute.

4. Adjust the seasoning and stir in the red kidney beans. Cover with a lid and cook in a preheated oven at 190°C/375°F/ gas mark 5 for 1 hour.