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Ingredients

• 1 kg/2lb 2oz boned lamb shoulder, cut into large chunks

• salt and freshly ground black pepper

• 150ml/5fl oz extra virgin olive oil

• 2 onions, sliced

• 1 large carrot, sliced

• 1 celery stalk, sliced

• 5 garlic cloves, crushed

• 20g/¾oz anchovy fillets

• handful fresh thyme sprigs

• 1 red chilli, sliced

• 250ml/9fl oz white Wine

• 25ml/1fl oz white wine vinegar

• 250g/9oz fresh or frozen peas

• 400g/14oz potatoes, skin on, cut into quarters

• 200g/7oz cherry tomatoes, halved

• 1-2 loaves crusty bread, sliced and toasted

Description

Gennaro Contaldo Shows You A Homemade Italian Family Dish Of Tender Lamb And Fresh Peas.

BBC