The lamb stew Sicilian style is one of the most delicious recipes with lamb that I have ever eaten in my whole life. It is a well known Italian recipe originating in Ragusa city being known as a staple Easter dish.
DESCRIPTION: It is a very easy to make, great for lunches or dinners or whether you have several guests, as you can prepare a day ahead.
It takes just 30 minutes for preparation and about an hour and a half for the cooking. The special feature of this recipe is that you have to add two of the most important Sicilian cheeses into the sauce after cooking, which are aged Pecorino cheese and seasoned Caciocavallo cheese.
They are added to thicken and give a more intense flavor to the sauce. The sauce can be served with spaghetti, but a part of it must be saved for the lamb, which is usually served with potatoes. Click here to watch out my YouTube the video recipe of the yummiest lamb stew – the sicilian one! Let me know if you like it.
📝 INGREDIENTS, PREPARATION TIME AND SERVINGS:
|🍴 Serves||🕓 Preparation||🕓 Cooking|
|4||30 min||1 h 30 min|
Take a large onion and slice it thinly; cook it in a large saucepan with salt, oil and a little water until all the water evaporates.
Add now the pieces of lamb (1.5 kg.), a little lard (1 tablespoon) and sautee until golden brown.
Pour a little white wine and let it evaporate. Meanwhile chop the garlic and the parsley previously washed.
Add enough water to completely cover the pieces of lamb, the chopped garlic and parsley, salt and pepper. Bring to a boil, lower the heat, put the lid and cook for 60 minutes.
I would advice you to follow the recipe and put as much water as required. I have not fully covered the meat being afraid of getting a broth instead of a stew, which I was wrong because after cooking I had to add more water.
Add 800 g of small potatoes, big as walnuts, cover the sauce pan, add enough exra water and continue to cook for about 30 minutes.
NOTE * And here again I added less water than I should have. Therefore, my advice to you is to add enough water; this time the water must be at the same level of the meat and potatoes.
The sauce will be filling but not overly fluid, which is why at this stage, withdraw from heat, and add a handful of grated Sicilian Pecorino Cheese and stir well. Finally, add 100 g of seasoned Caciocavallo cheese, cut into small pieces.
Normally you would put the cheese in the sauce right after the sauce is ready and you turn off the heat. Because i had to take pictures, the sauce has cooled and i had to reheat fir two more minutes in order to add the cheese.
You could serve this sauce with spaghetti, but a part of it must be served on the the lamb, meat with potatoes. When it becomes cold, you will notice that the sauce thickens completely and becomes a glaze.