Ingredients with Measurements:
- 2 lbs. lamb shoulder, boneless and cut into 1-inch cubes
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 4 garlic cloves, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh oregano, chopped
- 1/2 cup chicken broth
- 1/2 cup white wine
- 1 lb. pipi (small green peppers)
Special equipment needed:
- Large skillet or Dutch oven
- Tongs
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
2. Add the lamb cubes and cook until browned on all sides, about 5-7 minutes.
3. Add the minced garlic and cook for another minute.
4. Pour in the lemon juice, chicken broth, and white wine. Bring to a boil.
5. Reduce the heat to low and add the salt, black pepper, and red pepper flakes. Stir to combine.
6. Cover and simmer for 1 hour or until the lamb is tender.
7. While the lamb is cooking, prepare the pipi by washing and drying them. Cut off the stems and slice them in half lengthwise. Remove the seeds and membranes.
8. In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the pipi and cook for 5-7 minutes or until they are tender and slightly charred.
9. Once the lamb is tender, remove the lid and increase the heat to medium-high. Cook for another 10-15 minutes or until the sauce has thickened.
10. Stir in the chopped parsley, mint, and oregano.
11. Serve the lamb with the pipi on the side.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 23g
Protein: 38g
Carbohydrates: 14g
Fiber: 3g
Sugar: 5g
Sodium: 700mg
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or pork shoulder.
- Chicken broth can be substituted with vegetable broth.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped tomatoes or tomato sauce for a more tomato-based sauce.
- Add chopped olives or capers for a briny flavor.
- Substitute the pipi with roasted potatoes or grilled vegetables.
Tips and tricks:
- Make sure to brown the lamb cubes on all sides to develop a deep flavor.
- Use a heavy-bottomed skillet or Dutch oven to prevent burning.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
Store leftover lamb and pipi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lamb and pipi in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the lamb and pipi on a large platter with fresh herbs sprinkled on top.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
- Serve with a side of roasted vegetables or a green salad.
- Pair with a light-bodied red wine such as Pinot Noir or Chianti.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Crusty bread
Troubleshooting advice:
- If the sauce is too thin, remove the lid and increase the heat to medium-high to thicken it.
- If the lamb is tough, cook for an additional 15-20 minutes or until tender.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw lamb to prevent cross-contamination.
Food history:
Pecora al Limone e Aglio con Pipi is a traditional Italian dish that originated in the southern region of Calabria. It is a rustic dish that highlights the flavors of the Mediterranean.
Flavor profiles:
Savory, tangy, slightly spicy
Serving suggestions:
Serve Pecora al Limone e Aglio con Pipi as a main course for a hearty and flavorful meal.
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Region: Italian