Agnello alla Pecorara con Peperoni e Patate (Molise Shepherd's Lamb Stew with Peppers and Potatoes)
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Ingredients
- 700 g diced lamb shoulder
- 400 g potatoes, diced
- 2 red peppers, sliced
- 1 onion, finely chopped
- 2 garlic cloves
- 400 g chopped tomatoes
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 611 kcal
- Protein
- 34.1 g
- Carbohydrate
- 26.6 g
- of which sugars
- 9.3 g
- Fat
- 40.6 g
- of which saturates
- 15.9 g
- Fibre
- 5.5 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the lamb for 8 minutes, then lift out.
- 2
Add the onion and peppers to the pan and cook for 10 minutes until softened, then stir in the garlic and chopped tomatoes.
- 3
Return the lamb to the pan, cover and simmer for 30 minutes.
- 4
Add the potatoes and simmer for a further 20 minutes until the lamb and potatoes are tender and the lamb is cooked through with no pink remaining.
- 5
Season with black pepper and serve in deep bowls.
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