Lamb Stew Sicilian Style


Agneddu Aggrassatu, Grassatu e aglassatu | Agnello alla ragusana ricetta | Blog @vicaincucina

Lamb stew sicilian style – this is one of the most delicious recipes with lamb that I have ever eaten in my whole life. It is a a well known Italian recipe originating in Ragusa city being known as a staple Easter dish.

It is a very easy to make dish, great for lunches or dinners or whether you have several guests, as you can prepare a day ahead.

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.


🍴 Serves🕓 Preparation🕓 Cooking
430 min1 h 30 min

  • 1.5 kg of lamb
  • 1 large onion
  • 1 tablespoon of lard
  • 1 cup of white wine
  • 1 bunch of parsley
  • 1 clove of garlic
  • 800 g of new potatoes
  • a handful of grated aged Sicilian Pecorino Cheese (PDO)
  • 100 g of seasoned Caciocavallo cheese (I used Ragusano PDO)
  • extra virgin olive oil
  • salt and pepper

Ingredienti Ricetta Agneddu Aggrassatu di @vicaincucina


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.

Cucinare la cipolla con acqua e sale - Primo passaggio della ricetta siciliana Agneddu Aggrassatu @vicaincucina

Add now the pieces of lamb (1.5 kg.), a little lard (1 tablespoon) and sautee until golden brown.

Rosolare la carne insieme alla cipolla e lo strutto - Agnello agglassato @vicaincucina

Pour a little white wine and let it evaporate. Meanwhile chop the garlic and the parsley previously washed.

Versare il vino bianco sulla carne d'agnello e tritare gli aromi - Passaggio della ricetta siciliana Agneddu Aggrassatu di @vicaincucina

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.

Unire l'acqua e lasciar cuocere - Passaggio della ricetta siciliana Agneddu Aggrassatu di @vicaincucina

Add 800 g of small potatoes, big as walnuts, cover the sauce pan, add enough extra 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.

Unire le patate novelle e procedere con la cottura - Passaggio della ricetta siciliana Agneddu Aggrassatu di @vicaincucina

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.

Aggiungere del caccio e pecorino stagionato direttamente nel sugo alla fine della cottura @vicaincucina

You could serve this sauce with spaghetti, but a part of it must be served on the lamb meat with potatoes.

When it becomes cold, you will notice that the sauce thickens completely and becomes a glaze. Enjoy! Happy Holidays!

Agnello Agglassato Ricetta siciliana - @vicaincucina

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Versione ragusana del agnello in umido - Agneddu Aggrassatu di @vicaincucina


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