Ingredients with Measurements:
- 2 lbs. of boneless lamb shoulder, cut into 1-inch cubes
- 1/2 cup of all-purpose flour
- 1/4 cup of olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can of diced tomatoes (14.5 oz.)
- 1/2 cup of red wine
- 1/2 cup of chicken broth
- 1 tsp. of dried oregano
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley
- Pipi (Italian hot peppers) to taste
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a large bowl, season the lamb cubes with salt and pepper, then coat them in flour.
2. Heat the olive oil in the Dutch oven over medium-high heat. Once hot, add the lamb cubes and brown them on all sides, working in batches if necessary. Remove the lamb from the pot and set it aside.
3. In the same pot, add the onion, garlic, and bell peppers. Cook until the vegetables are soft, about 5 minutes.
4. Add the diced tomatoes, red wine, chicken broth, and dried oregano to the pot. Stir to combine.
5. Return the lamb to the pot, cover with the lid, and bring to a simmer. Reduce the heat to low and let it cook for 1 1/2 to 2 hours, or until the lamb is tender.
6. Once the lamb is cooked, stir in the chopped parsley and pipi to taste.
7. Serve hot with your choice of side dishes.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Cook over medium-high heat until the lamb is browned, then reduce the heat to low and let it simmer.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 18g
Protein: 45g
Sodium: 600mg
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef chuck or pork shoulder.
- Red wine can be substituted with beef or chicken broth.
- Pipi can be substituted with crushed red pepper flakes.
Variations:
- Add sliced mushrooms to the pot with the vegetables.
- Use fresh tomatoes instead of canned.
- Add a splash of balsamic vinegar for extra flavor.
Tips and tricks:
- Make sure to brown the lamb cubes well to develop a rich flavor.
- If the sauce is too thin, let it simmer uncovered for a few minutes to thicken.
- Adjust the amount of pipi to your desired level of spiciness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lamb in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the lamb in individual bowls or on a large platter with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with additional pipi or chopped fresh herbs, such as thyme or rosemary.
Pairings:
Serve with crusty bread or over a bed of polenta.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a simple green salad.
Troubleshooting advice:
- If the lamb is tough, it may need to cook longer.
- If the sauce is too thick, add a splash of water or broth to thin it out.
Food safety advice:
Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Pecora alla Cacciatora is a traditional Italian dish that originated in Tuscany. It is typically made with game meat, such as rabbit or wild boar, but lamb is a common substitute.
Flavor profiles:
This dish is savory and slightly spicy, with a rich tomato-based sauce and tender chunks of lamb.
Serving suggestions:
Serve this dish with a glass of red wine and good company for a cozy and comforting meal.
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Region: Italian