Lamb stew with fresh peas

Serves: 4

Ingredients

1kg boned lamb shoulder, cut into large chunks (inch cubes)
salt and freshly ground black pepper
150ml oz extra virgin olive oil
2 onions, sliced
1 large carrot, sliced
1 celery stalk, sliced
5 garlic cloves, crushed
20g anchovy fillets
handful fresh thyme sprigs
1 red chilli, sliced
250ml white Wine
25ml white wine vinegar
250g fresh or frozen peas
400g potatoes, skin on, cut into inch cubes
200g cherry tomatoes, halved
crusty bread, sliced and toasted (optional)

Method

1. Roughly chop the onions, carrot and celery, keeping it rustic. Season the lamb chunks with salt and freshly ground black pepper and set aside.

2. Heat the olive oil in a large saucepan over a medium-high heat and fry the onions, carrot and celery for 4-5 minutes or until softened.

3. Add the garlic, anchovies, thyme and chilli and continue to cook, stirring, until the anchovies have almost dissolved into the oil.

4. Add the lamb to the pan and fry until browned all over.

5. Stir in the wine and continue to cook until the volume of the liquid has reduced by half, then add the vinegar. Reduce the heat, cover and simmer gently for a further 20 minutes.

6. Add the peas, potatoes and tomatoes. Cover again and continue to cook for about an hour or until the sauce has reduced by half.

Remove from the heat and serve with lots of good toasted bread.

(by Gennaro Contaldo)