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Lamb Stew Friuli Style (Veneto)



Leg of lamb - 2 1/2 pounds

Butter- 3 tbsps

Olive oil- 4 tbsps

Garlic - 1 clove

Onion, finely chopped - 1

Pork fat - 6 tbsps

Salt and pepper

Ground cinnamon - pinch

Tomato paste - 1 tsp

Stock - 2/3 cup


Cut the meat into cubes - if preferred, use stewing lamb for this dish.

Heat the butter and oil and saute the garlic, onion, and pork fat for 5 minutes, or until the onion is golden brown. Discard the garlic and add the pieces of lamb. Season with salt, pepper and a pinch of cinnamon. Brown the meat well, turning it over to ensure even browning. Dilute the tomato paste with the stock and add this to the pan. Cover and continue to cook slowly until the meat is very tender, and sauce thick - 1 1/2 to 2 hours. Serve with boilled polenta.

Serves 6.

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