Lamb With Fennel (Sardinia)
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 1⁄2 lbs lamb shoulder, cubed or 2 1/2 lbs lamb, for stewing cubed
- 1 medium onion, roughly chopped
- 3 garlic cloves
- 3 large carrots, peeled and chopped into 1 inch logs
- 1 1⁄2 lbs fennel, white part roughly chopped, reserve the green part for later
- 2 tablespoons flour
- 3 tablespoons olive oil
- 1 (20 ounce) can tomatoes
- 1 cup white grape juice (not red!)
- 1⁄2 teaspoon cayenne pepper (or more to taste)
- salt
- pepper
directions
- Dredge the lamb cubes in the flour, mixed with salt and pepper.
- Brown the lamb well in a pan with 2 TB oil over medium high to high heat.
- Remove the lamb, and add the carrots, onions, and garlic and sauté until the onions are translucent.
- If the tomatoes are whole in the can, cut them in half inside the can with a sharp knife.
- Add the grape juice and the tomatoes and bring to a boil.
- Add the lamb and the fennel whites and bring back to a boil, reduce heat, cover and simmer for about an hour, or until the lamb falls apart with a fork.
- Garnish with the green fennel and serve with macaroni pasta.
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RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.