Italian lamb potatoes

Ingredients for Italian lamb potatoes

Instructions for Italian lamb potatoes

To prepare the Italian lamb potatoes recipe, please follow these instructions:

Cut the lamb in small cubes.

Mix the marinade of red wine, vinegar and water. Make celery angel and carrot stand and cut both of them very small. The rosemary needles are crushed, the sage and basil leaves are rinsed and chopped well. All the finely chopped and chopped ingredients are stirred in the marinade. The cuts are also placed in the marinade and marinate covered for 4 hours.

The tomatoes are scalded, cut and cut into small pieces. The carrots are scratched and cut into thin slices. The onions are peeled, the three of them are cut into slices, the fourth in quite small cubes. The green chilipeber is washed, frozen for kernels and chopped fine. 2 garlic sliced ​​and chopped well. The batter is cut into small cubes.

Take the meat off the marinade and let it drip well. Heat the oil in a large frying pan, melt the flakes and add the chopped onions, garlic and half the chopped chilli pepper. When the pork has become golden brown, the lamb meat is brought to the pot and browned for approx. 5 minutes with stirring. Then bring wine, tomatoes, onions and carrots in the pot. Pill the rest of the garlic cloves and squeeze them all over the place. Let it spin for low heat for 40 minutes. When the liquid is evaporated, add broth gradually and stir the rest of the chopped chilli pepper.

Taste the dish with salt before serving very hot.

In addition, roasted bread slices are rubbed with garlic and sprinkled with salt and pepper. The bread slices are put to the bottom of the soup plates and over the lamb casserole.