09 September 2014,11:48 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Heat the oil over medium-high heat in a large, heavy- bottomed pan, preferably earthenware. Add the onion, carrot, potatoes, celery, garlic, parsley, chillis, and pancetta and sauté until golden brown, 5-8 minutes.
  • Add the lamb and sauté with the vegetable mixture, for 10 minutes more. Season with salt and pepper and pour in the wine. Cook until the wine has evaporated.
  • Add the tomatoes, lower the heat to low and partially cover. Cook until the meat is very tender, about 2 hours, adding a little hot water if the sauce reduces too much. Serve hot with boiled rice.


  • 100 ml sesame oil
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 2 Potatoes, sliced
  • 2 stalk celery, finely chopped
  • 4 cloves garlic, finely chopped
  • 4 tablespoons finely chopped parsley
  • 4 dried chillis, crumbled
  • 100 grams diced pancetta
  • 1.5 kg lamb, shoulder or leg, cut in pieces
  • Salt and freshly ground black pepper
  • 200 ml dry white wine
  • 750 grams peeled and chopped ripe tomatoes
  • Freshly cooked rice, to serve

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