Lamb alla cacciatora is a typical dish of Italian cuisine, particularly from the central-southern regions. It is a tasty main course based on lamb cooked with olives, dried porcini mushrooms and peeled tomatoes. The meat turns out tender and succulent, enriched by the intense flavors of the accompanying ingredients. Preparing lamb alla cacciatora takes a bit of time, but it is definitely worth it.
Prepare the cooking base by cooking the chopped onion, carrot and celery in the oil
Add the meat cut into pieces, season with salt and pepper and brown over high heat
Add the mushrooms soaked in warm water
Pour in the wine, let it evaporate and finally add the olives
Cook for 20 minutes in a covered pan, occasionally adding some of the mushrooms' soaking water filtered through a sieve
Frying pan
Casserole
Knife
Cutting board
Store in the refrigerator in an airtight container for up to 2 days
Recommended side dishes: polenta, mashed potatoes
Italy
| Energy (kcal) | 235.03 |
| Carbohydrates (g) | 1.15 |
| of which Sugars (g) | 1.12 |
| Fat (g) | 19.91 |
| of which Saturates (g) | 8.16 |
| Protein (g) | 12.62 |
| Fiber (g) | 0.56 |
| Sale (g) | 0.09 |
