Abacchio alla Cacciatora RecipeOrigin: Italy Period: Traditional |
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This is a traditional Roman dish where month-old lamb is pot roasted with sage, rosemary and garlic. Ingredients
1.5kg leg of tender lamb Abacchio alla Cacciatora Preparation:Method:Remove the meat from the bone and cut into 5cm cubes. In a heavy-bottomed casserole pot melt the lard over medium heat and add enough meat just to cover the base of the pot. Brown these meat pieces thoroughly then add a little flour and toss the meat in this. Continue cooking until these meat pieces have attained a rich, dark, colour. Remove the lamb and set aside and repeat the process with the next lot of lamb pieces. Continue until all the lamb has been browned in this fashion. Once all the meat is done, return to the pot and add the cloves and garlic. Stir the meat constantly to ensure it does not burn. Add the vinegar, bring to the boil then add the water. Season, cover and lower the heat to the barest simmer. Leave to cook for an hour, but make sure you check the level of liquid every twenty minutes or so. Add a few spoonfuls of water if necessary. You will know that the lamb is ready when it offers no resistance to a fork. When done, remove two spoonfuls of the cooking liquid and mash the anchovies into this. Spoon this back over the lamb, stir to mix in then cook for a further two minutes and serve. |
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