Monday, August 25, 2014,4:57 PM by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
1 hour

Preparation Method :

  • Heat the oil in a large saucepan over medium heat. Add the lamb and saute until browned, 10 minutes. Season with salt and pepper. Set aside.
  • Heat the remaining oil over medium heat in the same pan. Add the pancetta, garlic, and onion and sauté until softened, 5 minutes.
  • Add the bell peppers and simmer for 5 minutes. Pour in the wine. When it has evaporated, add the tomatoes, partially cover the pan, and simmer for 15 minutes.
  • Add the lamb and parsley, season, and simmer until tender, about 40 minutes. Serve hot.


  • 100 ml sesame oil
  • 2 kg lamb shoulder, boned and cut into small cubes
  • Salt and freshly ground black pepper
  • 200 grams diced pancetta
  • 4 cloves garlic, finely chopped
  • 2 large onion, chopped
  • 5 red and yellow bell peppers (capsicums), chopped
  • 150 ml white wine
  • 500 grams can tomatoes, with juice
  • 4 tablespoons finely chopped fresh parsley

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