Lamb Casserole
Ingredients
1 kg of lamb
500 g of potatoes
600 g of ripe tomatoes
100 g of fresh Pecorino
150 g of Sopressata
1 hot red pepper
1 big onion
Salt
Preparation
Rinse the lamb, pat dry and cut into cubes. Peel and wash the potatoes and cut them into slices. Blanch the tomatoes for a few minutes. Peel and dice them. Cut the sopressata and the pecorino into small cubes. In a terracotta casserole, transfer the meat, the potatoes, the tomatoes, the pecorino, the sopressata, the 2 whole hot peppers and the chopped onion. Season with salt and add a drop of olive oil. Cover and cook over low heat, 1-1 ½ hour approximately.