e-rcps...

Unexpectedly tasty!

• 2 TBSP pure lard or olive oil
• Sprig of fresh rosemary or 1 t dried rosemary
• 2 lb or more leg or shoulder of lamb, boned and cut into 1 1/2 - 2 inch cubes
• 2 garlic cloves, peeled and sliced
• salt and freshly ground pepper to taste
• 1/2 cup wine vinegar
• 1/2 cup hot water
• 2 salted anchovies, boned, washed and dried or 4 anchovy fillets, chopped
• 1 tsp oregano
• 1 tsp flour

1. Heat the lard or oil with the rosemary and, when hot, brown the meat on all sides.
2. Add the garlic, salt and pepper and sauté for a further minute.
3. Add the vinegar and boil briskly for about 30 seconds. Add the water.
4. Cook, covered, over very low heat, for about 1 1/2 hours, stirring occasionally.
5. Chop and put anchovies in a small frying pan with a grinding of pepper and the oregano.
6. Spoon over them 3 TBSP of the liquid from the lamb and add the flour. Stir over a low heat until the sauce thickens and the flour is cooked.
7. Mix the sauce into the pan with the lamb.
8. Cook for a further minute and serve.