Lamb with onions and bell peppers


Lamb 1.3 kg
Peppers 500 gr
Ripe tomatoes - 500 gr
Shallots in vinegar 250 gr
Large onion - 1
Extra virgin olive oil (EVO) 1 coffee cup
Chilli peppers 1
Dry white wine 1 glass
Salt to taste
Black pepper to taste
Polli Boretta shallots in balsamic vinegar: 1 jar


Cut the lamb into morsels. Heat the oil in a pan and add the chopped onion and chilli peppers. Add the chopped lamb and quickly toss it until golden. As soon as the surface of the lamb morsels is roasted, add a glass of water and salt to taste. Cover the pan and cook on a very low heat for one and a half hours, then add the cleaned bell peppers cut into strips. Cook for another fifteen minutes, then add the peeled tomatoes, wine, POLLI SHALLOTS after draining them and a few spoonfuls of water. Cook for another twenty minutes and add water if required. Put the lamb and its juice on a dish and serve immediately.






Ideal Products:

Borettane Onions

Borettane Onions