LAMB STEW WITH POLENTA ALLA FRIULANA

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LAMB STEW ALLA FRIULANA


“ The Venetian state was an important republic during the middle ages with extensions in what is now Italy and Greece (Crete). So spices were available from the Asian trade routes they dealt in and  cinnamon was utilized in the traditional cuisine, even though it is not endemic to Italy.  This recipe seasons lamb pieces with cinnamon and tomato to produce a traditional flavor. It is usually served with polenta or risotto. 


Serves 2-4


Ingredients:

  • 1.5-2 lbs of lamb meat cut into cubes. *See cooks note

  • 4 tablespoons of olive oil

  • 3 tablespoons of butter

  • 3 tablespoons of bacon fat or pork fat*

  • 1 clove of garlic, peeled

  • 1 onion, finely chopped

  • 1/2 teaspoon of ground cinnamon, or more to taste

  • 2 teaspoons of tomato paste

  • ½ cup of meat stock (any kind)

  • Salt and pepper


    Procedure:

  1. Heat the butter, oil and pork fat and sauté the garlic and onion over medium heat until the onion is lightly browned, about 5 minutes.

  2. Discard the garlic and add the lamb pieces. Season with salt and pepper and add the cinnamon. Turn the lamb over to brown evenly on both sides.

  3. Dilute the tomato paste in the meat stock and add it to the pan.

  4. Cover and simmer over low heat for 40-65 minutes or until the meat is very tender and the sauce is thickened.


*Cooks note - Leg of lamb or cut up shoulder can be used in this recipe. Many supermarkets sell lamb stew meat, which may be a combination. Pork fat can be some reserved drippings from cooking bacon or it is sold in some refrigerated sections of markets. You can however use any combination of oil, butter or fat sufficient to cook the meat and create a sauce. The flavor may vary.


Buon Appetito! 


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