![\"\"](\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/11\/lamb-stew.png\" "\\"lamb")
<\/a><\/p>\nGennaro Contaldo from the two Greedy Italian, serves up lamb stew with fresh pea and vegetables (Agnello con piselli freschi) on Saturday Kitchen.<\/p>\n
The ingredients are: 1 kg boned lamb shoulder, cut into large chunks, salt and freshly ground black pepper, 150ml 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 quarters, 200g cherry tomatoes, halved, 1-2 loaves crusty bread, sliced and toasted.<\/p>\n
To prepare the dish, season the lamb chunks with salt and freshly ground black pepper and set aside.<\/p>\n
Heat the olive oil in a large saucepan and fry the onions, carrot and celery for 4-5 minutes or until softened.<\/p>\n
Add the garlic, anchovies, thyme and chilli and continue to cook, stirring, until the anchovies have almost dissolved into the oil.<\/p>\n
Add the lamb to the pan and fry until browned all over.<\/p>\n
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.<\/p>\n
Add the peas, potatoes and tomatoes, cover again and continue to cook for about an hour or until the sauce has reduced by half.<\/p>\n
Remove from the heat and serve with lots of good toasted bread.<\/p>\n