An intriguing mixture of roasting and stewing for this Calabrian kid or lamb.
Prep Time: 30 minutes
Cook Time: 1 hour, 40 minutes
Ingredients:
- 2 1/4 pounds (1 k) kid or lamb, chopped into pieces
- 1 1/2 pounds (700 g) tomatoes blanched, peeled, seeded and chopped
- 1 onion, chopped coarsely
- Basil, minced
- Parsley, minced
- 1 hot red pepper, or more to taste, crushed
- Red wine, for example Ciró
- Olive oil
- Salt
Preparation:
Using an oven-proof dish, brown the meat in 1/4 cup olive oil, and while it is cooking brown the onion until light gold separately. When the meat has browned, sprinkle it with the wine (a quarter to a half cup should be sufficient), and immediately stir in the browned onions. Stir in the tomatoes basil, parsley, and red pepper, and transfer the pan to a 350 degree oven. Roast until the meat is fork tender, spooning the juices over it to keep it moist.
You can also make this with other kinds of meat; I once had a wonderful roast rabbit done this way.
A wine? Ciró Rosso.
You can also make this with other kinds of meat; I once had a wonderful roast rabbit done this way.
A wine? Ciró Rosso.
