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Abbacchio alla Cacciatore HT MC Italian 90mins Serves 4 Hot Lamb Fish Herbs Stew Main Course Eggless Italy Europe
Ingredients 1kg/2lb Leg or Shoulder Lamb 4 tbsp Olive Oil 1 Garlic Clove, crushed 1/2 teasp Dried Rosemary 1/4 teasp Dried Sage 1 teasp Flour 3 tbsp Wine Vinegar Water 12 Dried Mushrooms 25g/1oz Butter 12 Button Mushrooms 3 Tinned Anchovy Fillets, finely choppedSalt and Pepper Chopped fresh Parsley to garnish
Instructions
1. Trim all the fat from the lamb and cut the meat into 4cm/1 ½ inch cubes. Pat the cubes dry with absorbent paper.
2. Heat half the oil in a heavy-based, flameproof casserole. Add the meat and brown on all sides adding more oil as necessary. Add the garlic, rosemary and sage, then sprinkle in the flour. Fry the meat gently until golden, turning the cubes with a wooden spoon.
3. Pour in the wine vinegar and 240ml/8fl.oz. hot water, scraping the bottom of dish with the spoon to dislodge any pieces of meat which may have stuck. Cover the pan and simmer very gently for about 1 hour, until meat is tender, stirring frequently and adding a little hot water if the sauce reduces too quickly.
4. Meanwhile, soak the dried mushrooms in 150ml/5 fl.oz. of boiling water for 15 minutes; drain well and reserve. Melt the butter in a frying pan, add the button mushrooms and fry until golden.
5. About 15 minutes before the end of cooking time, place the anchovy fillets in a small saucepan with 12 tbsp of liquid from the lamb. Simmer very gently, stirring, until the fillets have disintegrated into a puree, then add them to the simmering stew with both types of mushrooms. Turn the meat until evenly coated with sauce and simmer for a few minutes more to develop the flavour. Correct the seasoning, bearing in mind the saltiness of the anchovy.
6. To serve - sprinkle over the parsley and serve the lamb while still very hot.
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