Italian Lamb Stew
Lamb dishes are usually a must on ‘Eid day celebrations, but every culture has a different, delicious way of making it. I love this way of preparing the lamb using ingredients common in Italian cooking, but you can substitute ingredients typical of your favorite cuisine.
Italian Lamb Stew
(*this is the original version. An updated version is at the bottom of this post).
- 3 tablespoons olive oil
- 2 yellow onions
- 2 green peppers
- 4 large boneless lamb chunks, approximately 3 ½ pounds total (you can also work with less meat than this), cut into small to medium size pieces.
- Freshly ground black pepper
- 2 cups tomato sauce
- ½ cup water
- 1 tablespoon dried basil
- 3 garlic cloves, crushed
- 1 dried red chili or ½ teaspoon red pepper flakes
- In a large Dutch oven over medium heat, warm the olive oil. Sauté onions and green peppers until soft, about 2-3 minutes. Remove and set aside.
- To the Dutch oven over the medium heat, add the lamb and sauté to brown, about 4 minutes on each side. Add the black pepper.
- Return onions and green peppers to the pot and add the tomato sauce, water, basil and salt. Stir well and raise the heat to high.
- Add the garlic cloves and red chili. Allow to boil for about 5 minutes. Reduce heat to a simmer. Cover and cook for 2 hours.
- Serve while hot with risotto or a large noodle pasta like pappardelle.
*Update (Jan. 26, 2020) Making this again, I’ve done things a little differently, but nonetheless still delicious. Instead of basil, I used dried oregano and ground cumin. I’ve added sweet paprika, ground red chili and tomato paste instead of tomato sauce- just working with what I have instead of what I don’t. Served atop a bed of rice or even bulgur would be good, too.
Here’s how I’ve made it recently.