Italian · Dinner
Spicy Molisan Lamb Stew
Agnello all'Arrabbiata Molisano
A Molisan shepherd's stew of lamb shoulder slow-cooked with tomato, garlic, white wine, rosemary, and a generous hand of dried chilli flakes for the regional 'arrabbiata' angry-style heat — the dark, spicy gravy served with crusty bread.
$$
15 minsPrep
90 minsCook
105 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
22gFat
28gCarbs
5gSugar
2gFiber
750mgSodium
105mgChol
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Instructions
1
Prep
Pat 480g lamb shoulder cubes dry. Season with 1 tsp salt and 0.5 tsp pepper. Finely chop 2 small onions. Smash 10 garlic cloves. Measure chilli flakes, rosemary, bay leaves, tomato paste, wine, passata, and stock. Chop parsley.
2
Sear
Heat 4 tbsp olive oil in a heavy pot over medium-high heat. Brown lamb in two batches, 4–5 minutes per batch, until deeply coloured on all sides. Lift out and set aside.
3
Saute
Reduce heat to medium. Add chopped onions, cook 6–7 minutes until soft and lightly golden. Add smashed garlic and 2 tsp chilli flakes, cook 90 seconds until fragrant and bloomed in the oil.
4
Build
Stir in 2 tbsp tomato paste, cook 1 minute until darkened. Pour in 300ml white wine, simmer 3 minutes scraping browned bits, until reduced by half.
5
Braise
Return lamb to pot. Add 600g passata, 400ml warm stock, rosemary sprigs, bay leaves, and 0.5 tsp salt. Bring to bare simmer, cover partially, reduce heat to low. Cook 85 minutes, stirring every 20 minutes, until lamb is fork-tender and sauce is thick and dark.
6
Finish
Discard rosemary stems and bay leaves. Taste and adjust salt and chilli heat as needed for assertive 'arrabbiata' heat.
7
Plate
Spoon stew into warm wide bowls. Drizzle with 2 tbsp extra virgin olive oil, scatter chopped parsley over top, and serve with crusty bread for soaking up the spicy gravy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 480g (17 oz) boneless lamb shoulder
- 2 small yellow onions
- 10 garlic cloves
- 2 tsp dried chili flakes
- 4 sprigs fresh rosemary
- 4 bay leaves
- 300ml (1 1/4 cup) dry white wine
- 2 tbsp tomato paste
- 600g (21 oz) tomato passata
- 400ml (1 3/4 cup) lamb or chicken stock
- 4 tbsp olive oil
- 1 tsp fine sea salt
- 2 tbsp fresh flat-leaf parsley
- 2 tbsp extra virgin olive oil
- 120g (4.2 oz) crusty country bread
- 0.5 tsp black pepper