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Shepherd's Pot from Matera with Lamb and Pecorino
(0)
210 min
Masterpiece
Knuspr-Küche
Dieser traditionelle Hirtentopf aus Matera ist ein wahres Fest für die Sinne. Zartes Lammfleisch schmort gemeinsam mit Kartoffeln, würzigem Pecorino und aromatischen Fenchelsamen unter einer knusprigen Teighaube. Ein authentisches Stück Italien, das durch das langsame Garen im Ofen seinen vollen Geschmack entfaltet.
Ingredients
Preparation method
Preparation and Layering
For this dish, it's best to use a clay pot or a heavy Dutch oven. Cut the lamb into bite-sized pieces and place them dry in the pot. Lightly salt.
Cut the onions into wedges, dice the Pecorino (including the rind, if edible), halve the cherry tomatoes, and peel and dice the potatoes. Roughly chop the chicory. Layer all ingredients one after another on top of the meat.
Lightly press everything down, season with salt, pepper, and fennel seeds. Add about 200 ml of water and the olive oil.
Chef's tip
For a particularly authentic aroma, use Pecorino Romano. The rind releases a wonderful seasoning during braising.
150 min
Under an hour
