Peposo stew

Prep: 10 mins, Cooking: 2 hrs By Food24
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Ingredients (7)

1.5 kg lamb — stewing meat
2 garlic — bulb
5 fresh rosemary — sprigs
2- 3 Tbs black pepper — freshly ground
wine — red
bay leaves
salt — to taste
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Tap for ingredients

Method:

Brown the meat over high heat in a heavy-based stewing pot.
Once nicely
browned, add the whole cloves of garlic, the rosemary and pepper.
Pour
the bottle of red wine over, add a couple of bay leaves and sprinkle
with a pinch of salt.
Turn down to a simmer, put the lid on and leave to
slowly bubble for approximately two hours, or until the meat is tender
and falls off the bone.
Occasionally check that there is enough liquid
in the pot, adding a little water if needed.
Do a final seasoning check, and serve with a hearty starch of your choice.

For more of Sardines on toast‘s recipes click here.

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