A tasty winter main course typical of Lazio cuisine, combining the aroma of lamb with the intense flavor of peeled tomatoes and the scent of sage.
In hot oil flavored with the peeled garlic clove pressed with the appropriate tool, brown the lamb pieces over high heat, turning them with a spatula
Add the peeled onion cut into thin slices; when it becomes soft, add the chopped tomatoes and washed sage
Salt and pepper
Cook the lamb for about 1 hour, occasionally adding a few tablespoons of hot water
Pan
Wooden Spoon
Knife
Store in the refrigerator for up to 3 days
Typical dish of the Lazio region
Italia, Lazio
| Energy (kcal) | 117.33 |
| Carbohydrates (g) | 2 |
| of which Sugars (g) | 2 |
| Fat (g) | 8.81 |
| of which Saturates (g) | 4.18 |
| Protein (g) | 7.41 |
| Fiber (g) | 0.57 |
| Sale (g) | 0.05 |
