Lamb Stew from Matera with Vegetables

For this dish, it's best to use a clay pot or a heavy Dutch oven. Cut the lamb into bite-sized pieces, place them in the pot, and season with some of the salt. Cut the onion into wedges, dice the Pecorino (rind included, if desired), halve the cherry tomatoes, and peel and dice the potato. Wash the chicory and roughly tear the leaves.

Now layer the vegetables and cheese over the meat. Press everything down lightly, season with the remaining salt, pepper, and fennel seeds. Pour in about 200 ml of water.

Cover the pot with a lid and let it simmer slowly in the preheated oven at 180 °C for about 3 hours.