Ingredients
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500 g of Lamb
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4 Dried figs
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1 Onion
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400 g of Italian canned tomatos
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1 tbsp. of Tomato paste
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3 tbsp. of Red wine
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3 tbsp. of Extra Virgin olive oil
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Spices:
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1/2 Bay leaf
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1 stick Cinnamon
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2 Clove
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1 tsp. of Pimentoground spice
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1/4 tsp. of Nutmegground spice
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1 tsp. of Grounded black pepper
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to taste Salt
Directions
The sweet and sour lamb stew with figs and tomatoes is exceptionally tender and full of flavorful spices. This southern specialty is easy to make, yet boasts a sophisticated aroma and taste. Be sure to appreciate the rich red color of the stew – truly delightful. While beef can be used as well, lamb truly provides the perfect texture and taste for this recipe.
I highly recommend it!
Bon Appétit!
Today's visits: 1.
Steps
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1
Done
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Chop the onion into small cubes. Dice the lamb meat into medium-sized cubes. Cut the dried figs into slices about 2mm thick. |
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2
Done
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After that, heat 1 tablespoon of olive oil in a frying pan over high heat and sear the lamb pieces on all sides until they turn golden brown. Once done, transfer them to a thick-bottomed small cauldron or pot with a lid. |
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3
Done
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In the same pan, add the remaining 2 tablespoons of oil and lower the heat to medium. Toss in the onions and sauté them for about 10 minutes until they become soft and golden brown. Once the onions are cooked, pour in the wine and allow it to evaporate nearly completely. |
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4
Done
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Transfer the onions to the lamb in a cauldron, then mix in all the spices, fig slices, tomato paste and tomatoes. Give it a good stir, bring it to a boil over medium heat, then cover it up, lower the heat and let it simmer until the meat is tender. This should take around 1.5 hours. |
