5 tb Olive oil
1 kg Lamb; lean, boneless,
- from the shoulder,
- cut into 4 cm pieces
2 Brown onions
1/2 bn Italian parsley;
- leaves only, chopped
3 cl Garlic; crushed
1 Red pepper; cut into strips
250 ml Lamb or beef stock
500 g Potatoes; peeled,
- cut into 4 cm pieces
60 g Pecorino; grated
The potatoes should be yellow, waxy ones, such as Petrones or
Desirees.
Heat half the oil in a large heavy pot. Brown lamb well in batches
and, using a slotted spoon, remove to a plate. Add remaining oil.
Add onion and cook until softened. Add parsley, garlic, and bell
pepper. Return lamb to pot, stir and add stock and freshly ground
pepper to taste. Don't add salt yet as pecorino is a salty cheese.
Reduce heat, cover, and simmer for 30 minutes.
Add potato and simmer for another 20 minutes, or until lamb is
almost tender. Stir in cheese and cook for 10 minutes. Season with
freshly ground pepper and salt to taste.
Best if cooked 1 to 2 days ahead and refrigerated. Like all
casseroles, it will improve in flavour during the resting period.
Great for entertaining, because it can be cooked well in advance,
leaving you free to get on with the many chores involved in
throwing a party.
Recipe FROM: Australian Gourmet Traveller magazine
