agnello con le favette
Lamb with broad beans
600g of diced lamb
400g of fresh broad beans
Salt and pepper
Extra virgin olive oil
Finely chop the onion and put in a pan or terracotta casserole with 5 tablespoons of olive oil. Fry over a low heat until the onion starts to colour at which point add the diced lamb with a couple of bay leaves and season with salt and pepper.
Fry the lamb over a medium heat for 6-7 minutes and then add a glass of white wine to the pan. Let the lamb simmer for a further 5 minutes by which point the liquid in the pan should have evaporated.
Turn down the heat and add the broad beans and a glass of hot water, cover and cook for half an hour adding more water if necessary.
Five minutes before the end remove the lid of the pan and allow any liquid left to evaporate by turning up the heat. Serve with a nice cold glass of the same white wine you used for cooking the lamb.