| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 1 1/4 |
kg |
Neck of lamb. |
| 2 |
|
Onions |
| 2 |
|
Garlic cloves. |
| 1 |
|
Sprig thyme |
| 250 |
g |
Mushrooms. |
| 3 |
tb |
Groundnut oil. |
|
|
Salt; pepper mill. |
INSTRUCTIONS
1 Peel and finely chop the onions. Peel and crush the garlic. Cut the lamb
into large cubes.
2 Heat the oil in a saucepan. Fry the meat until golden all over. Remove
from the pan, add the onions, garlic and thyme, fry for 2 minutes, stirring
with a wooden spoon so that they do not burn. Return the pieces of lamb to
the pan, pour in a cup of water, add salt and a twist of the pepper mill.
Cover the pan, lower the heat and simmer for 1 hour.
3 Cut off the sandy part of the mushroom stalks, wash and slice the
mushrooms, add to the pan. Check seasoning and cook for another 15 minutes.
Campanile tip:
Serve with mixed vegetables.
A lamb is often to be found in butchers' corporative coats of arms, and the
practice of serving it on Easter Sunday is an old tradition.
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