The coast with the most: Puglian lamb stew

The coast with the most: Puglian lamb stew

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Step 1

Serves 4

Step 2

Heat the oil in a large flameproof casserole dish over a medium heat.

Step 3

Add the onions and fry for 5 minutes, until softened and browned, stirring occasionally.

Step 4

Increase the heat. Add the lamb, season with salt and pepper and fry for 5 minutes.

Step 5

Reduce the heat. Add the celery (except for the leaves), thyme, bay leaves, orange zest, olives and honey.

Step 6

Fry for 5 minutes, until caramelised. Increase the heat.

Step 7

Pour in the wine and allow to bubble for 2 minutes, until reduced by a third. Add the tomatoes and orange juice.

Step 8

Bring to the boil then reduce the heat and simmer for 1 hour, partially covered with a lid. Add the stock and the potatoes and bring back to the boil.

Step 9

Partially cover and simmer for 45 minutes, until the meat and potatoes are tender.

Step 10

Stir in the peas and celery leaves and leave to rest for a few minutes off the heat before serving.