- 800 g of lamb meat
- 1 saffron satin spoon
- 2 cloves garlic
- 1 bunch of parsley
- 2 dried tomatoes
- extra virgin olive oil
Pulite e lavate con cura l'agnello, tagliatelo a pezzetti, asciugateli e fateli rosolare con un poco di olio in una casseruola preferibilmente di coccio.
Turn the meat with the wooden spoon and brown it on all sides.
Clean, wash and dry the bunch of parsley, add it to the meat with the peeled and crushed garlic cloves, add a pinch of salt and pepper and sauté for a few minutes over medium heat.
Then melt the saffron in a cup of hot water and add it to the meat together with the chopped dried tomatoes.
Cook over a moderate heat for about 3 / 4 per hour and, from time to time, stir gently with the spoon, adding hot water if the sauce is too dry.
Finally, when cooked, bring to the table and serve the meat with a bottle of light red wine, preferably Monica di Sardegna to uncork at 18 ° C.
This recipe can also be performed using kid meat.