Spicy Molisan Lamb Stew — Agnello all'Arrabbiata Molisano
A Molisan shepherd's stew of lamb shoulder slow-cooked with tomato, garlic, white wine, rosemary, and a generous hand of dried chilli flakes for the regional 'arrabbiata' angry-style heat — the dark, spicy gravy served with crusty bread.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 480g lamb shoulder cubes dry. Season with 1 tsp salt and 1/2 tsp pepper. Finely chop 2 small onions. Smash 10 garlic cloves. Measure chilli flakes, rosemary, bay leaves, tomato paste, wine, passata, and stock. Chop parsley.
Sear
Heat 4 tbsp olive oil in a heavy pot over medium-high heat. Brown lamb in two batches, 4–5 minutes per batch, until deeply coloured on all sides. Lift out and set aside.
Saute
Reduce heat to medium. Add chopped onion, cook 6–7 minutes until soft and lightly golden. Add smashed garlic and 2 tsp chilli flakes, cook 90 seconds until fragrant and bloomed in the oil.
Build
Stir in 2 tbsp tomato paste, cook 1 minute until darkened. Pour in 300ml white wine, simmer 3–4 minutes scraping browned bits, until reduced by half.
Braise
Return lamb to pot. Add 600g passata, 400ml warm stock, rosemary sprigs, bay leaves, and 1/4 tsp salt. Bring to bare simmer, cover partially, reduce heat to low. Cook 80–90 minutes, stirring every 20 minutes, until lamb is fork-tender and sauce is thick and dark.
Finish
Discard rosemary stems and bay leaves. Taste and adjust salt and chilli heat as needed for assertive 'arrabbiata' heat.
Plate
Spoon stew into warm wide bowls. Drizzle with 2 tbsp extra virgin olive oil, scatter chopped parsley over top, and serve with crusty bread for soaking up the spicy gravy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.