Cutturiddi or lamb casserole "Cutturiddi o agnello in casseruola"

Cooking time: about 1 hour and 20 minutes
Difficulty: *
Ingredients, amounts for 4/6 people:
  • lamb (breast and shoulder): 2 lbs 4 oz
  • bay leaf: 2 leaves
  • pearl onions:
  • chilli pepper:
  • ripe tomatoes: 2
  • rosemary: 1 stalk
  • salt:
  • celery: 1 stalk
Wash the lamb carefully, dry it and cut it into even sized pieces. Place these pieces in a large casserole dish adding the celery cut into small pieces, the pearl onions, the skinned tomatoes without their seeds, the rosemary and the bay leaves tied together with a colourless thread. Pour enough water into the dish to cover the meat (it should be cooked in a concentrated broth, so take care not to use too much water). Season with salt and add a little chilli pepper, cover and cook over a moderate heat for about one and a half hours. When it is cooked, taste and add salt if necessary, then serve.