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LAMB

LAMB HUNTER STYLE WITH GARLIC, VINEGAR AND ANCHOVIES

HOME > MAIN > MEAT
Abbacchio all cacciatora
Rome - Lazio
Preparation - Easy
Prep: 10 - Cook: 1:45
Serves 4 - 6

Unexpectedly tasty!

INGREDIENTS:
  • 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
OO Covered stew pot or casserole.

METHOD:
  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.

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