Calibraisi Lamb and Vegetables

Lamb and vegetables

Sam our Sicilian accountant from Greenacre, Sydney gave us this recipe. It’s as authentic as it gets, and we must say, it’s simply…bellisimo!


1 tbsp olive oil
1 cup plain flour, gluten free
600 gm diced lamb
2 garlic cloves, diced coarsely
1 red onion, chopped coarsely
3 fresh sprigs rosemary
1 kg string beans, trimmed and halved
400 gm can tomatoes, crushed
200 ml vegetable stock
1/4 cup filtered water
200 gm pasta, gluten free salt and pepper to taste
1/2 cup fresh mint, torn

Cooking Instructions

  1. Flour lamb pieces till well coated, set aside.
  2. In mixing bowl, combine tomatoes, stock, water and season to taste.
  3. Heat oil in large inner pot.
  4. Add onions to pot and cook until translucent.
  5. Add garlic to pot and cook till aromatic.
  6. Add 1 rosemary twig to pot.
  7. Add lamb to pot and brown all over, set aside and rest.
  8. Add beans to pot for 3 minutes.
  9. Return lamb and tomato mix to pot,stir through well.
  10. Bring pot to boil, add pasta and stir through well.
  11. Simmer pot for 15 minutes.
  12. Return pot to Ecopot, with lid on.
  13. Cooking time 2 hours.

HINT … Traditionally served with warm crusty bread and garnish with remaining rosemary twigs.


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