- 1,200gr of lamb
- 1 kg of potatoes
- grated bread
- white wine
- garlic, onion, rosemary
- extra virgin olive oil
- tomatoes au thread
- chilly or black pepper
Cut the lamb in pieces and let it saute’, over a high heat in a pan with oil, adding the onion, the rosemary, the tomatoes
au thread and the chilly or black pepper.
Sprinkle with white wine.
Put the mixture in a terracotta tin greased with oil.
Add the peeled tomatoes washed and cut in thin slices, the potatoes and some minced garlic.
Cover almost the whole with water and put the tin in the oven, already hot (200° C).
Before the cooking is ended, sprinkle all with grated bread.