Note: this recipe is 90% from “Coming Home to Sicily” cookbook, with just a few changes. I’ll mark the changes I made with ** and make notes at the bottom. Thought I would copy this recipe over from the old recipe blog, since I will be posting another stewed similar lamb recipe in a bit…. if it tastes good 😉


1/2 c olive oil
1 large onion, chopped
3 1/2 lb lamb **1
1 bunch of fresh mint and basil **4
fleur de salt and pepper to taste

Add together, whisking to mix in paste:
1 tbsp tomato paste **2
1 c red or white wine (i used white)

Add together:
pinch of saffron
4 cups chicken stock **3

Add oil to a large deep saucepan and cook the onion over medium heat until just golden
Add the lamb and stir until well coated in oil
S&P to taste (remember the chicken stock has salt, so go easy)
Add tomato paste and wine mix to pan and cook until mostly evaporated
Add stock and saffron mix – lamb should be covered so add enough stock to do so
Cover and bring to a boil
Reduce to a simmer and cook, covered, for about 40 minutes
Prop lid open with wooden spoon and continue to simmer for another 20 minutes or so
If sauce is too liquidy, uncover completely and let simmer until thickened
Stir in mint/basil and serve

1. The recipe called for boneless, when I bought the fresh lamb, i didn’t realize it was bone-in. I would buy around 4 lbs of bone-in next time so that the flavour from the bones is kept
2. The recipe called for estratto, but i wasn’t able to make it to the Italian market for this sundried tomato paste
3. The recipe called for 8 cups of water. but looking at the quantity of meat and pot size, 4 cups worked out just fine. if you’re cooking and running out, add more as needed, though i didn’t
4. I had some fresh basil to use up and added that to the recipe (which only called for fresh mint) **4

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