Abbacchio alla Cacciatore
HT MC Italian
Hot Lamb Fish
Herbs Stew Main Course
Eggless Italy Europe
Leg or Shoulder Lamb
tbsp Olive Oil
Garlic Clove, crushed
teasp Dried Rosemary
teasp Dried Sage
tbsp Wine Vinegar
Tinned Anchovy Fillets, finely chopped
fresh Parsley to garnish
Trim all the fat from the lamb and cut the meat into 4cm/1 ½ inch cubes. Pat
cubes dry with absorbent paper.
Heat half the oil in a heavy-based, flameproof casserole. Add the meat and
on all sides adding more oil as necessary. Add the garlic, rosemary and
then sprinkle in the flour. Fry the meat gently until golden, turning the cubes
a wooden spoon.
Pour in the wine vinegar and 240ml/8fl.oz. hot water, scraping the bottom of dish
the spoon to dislodge any pieces of meat which may have stuck. Cover the
and simmer very gently for about 1 hour, until meat is tender, stirring
and adding a little hot water if the sauce reduces too quickly.
Meanwhile, soak the dried mushrooms in 150ml/5 fl.oz. of boiling water for
minutes; drain well and reserve. Melt the butter in a frying pan, add the button
and fry until golden.
About 15 minutes before the end of cooking time, place the anchovy fillets in a
saucepan with 12 tbsp of liquid from the lamb. Simmer very gently, stirring,
the fillets have disintegrated into a puree, then add them to the simmering
with both types of mushrooms. Turn the meat until evenly coated with sauce
simmer for a few minutes more to develop the flavour. Correct the seasoning,
in mind the saltiness of the anchovy.
To serve - sprinkle over the parsley and serve the lamb while still very hot.