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Cutturidde
Soupy Lamd or Mutton Stew
- Serves
4
- Difficulty
Easy
Published 2012
“I always like curious or less well-known recipes, and this one from the southern regions that make up the foot of Italy intrigued me. Mutton, with its full flavour, is ideal for this rustic dish.”
Ingredients
- mixed pieces of lamb (medium fat, some on the bone), about 1 kg
300 g 1
Method
Put the lamb, tomatoes and onion in a pot, cover with water and cook with the lid on, very slowly and gently, for an hour.
Add the pecorino, parsley and some seasoning, and cook for a further hour, or until the meat is tender. Check the seasoning.
Serve the stew with good country bread, for mopping up the juices.
Photos
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