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Apulian Lamb




Source of Recipe


Scotsman


List of Ingredients




2-3lb shoulder of lamb boned and cut into one inch cubes

3 tbsp olive oil

3 tbsp sugar

1 large onion finely sliced

1 tbsp tomato puree dissolved in 4fl oz warm milk

salt and pepper

2 tsp oregano or 10 fresh basil leaves torn

For the marinade:

5fl oz wine vinegar

6 bruised juniper berries

2 bay leaves

3 garlic cloves crushed

4-5 peppercorns lightly crushed

Recipe



Make up the marinade and marinate the meat, covered, for a minimum of four hours. Drain and carefully dry the meat. In a heavy pot, heat the olive oil and brown the meat. Remove meat and saute the onion gently but do not brown, return the meat to the pot. Add the dissolved tomato paste to the onion and meat and stir well. Turn down the heat, partially cover thus enabling some of the steam to escape. Cook for about 30 minutes. If the meat gets too dry add 2 tbsp hot water. Strain the marinade and add it with the sugar, salt and pepper to the lamb. Cook for a further 20 minutes, still partially covered, turning the meat occasionally. The lamb is ready when it is very tender. When it is ready, add the basil or oregano. Serve with new potatoes and a good hearty salad.