Anello Agrassato

Lamb Stew

2 lb. lamb stew
1 lb. new potatoes, peeled and sliced
5 oz. Ragusano cheese, cubed
2 oz. Pecorino Siciliano cheese
1/2 cup of red wine
3 cloves of garlic
2 tbsp. lard
1 medium chopped onion
olive oil
warm water
salt and pepper

Finely chop the onion and simmer it in a casserole pot with some olive oil. When translucent add the lard. Once the lard has melted, add the lamb pieces, the parsley, the chopped garlic and salt.

When the lamb is well browned pour in the red wine and cook until it evaporates. At this point add the potatoes and cover with warm water. Place a lid on the pot and simmer for about 40 minutes or until the lamb is tender.

Five minutes before serving add the diced Ragusano cheese. Remove from heat and sprinkle with the grated Pecorino Siciliano cheese.

Serves 4