Pugliese Style Stew Recipes

Steps:

• Cut lamb into small pieces.
• Slice onion and saute it together with lamb in a good amount of olive oil.
• Let the lamb brown, add flour and stir well.
• Add wine, juice of 2 lemons,chopped parsley, pepper to season and peeled tomatoes.
• Cook at low heat stirring often for I hour or until lamb is tender.
• Serve hot on a bed of shell pasta.

Steps:

• In a large bowl, whisk the flour with the sugar and salt.
• Make a well in the center and pour in the wine and olive oil.
• Gradually stir in the flour until a dough forms.
• Transfer the dough to a work surface and knead lightly until smooth.
• Cut the dough in half and flatten each piece into a disk.
• Wrap the disks in plastic and let rest at room temperature for 30 minutes.
• On a lightly floured work surface, roll out one of the disks to a 12-inch square about 1/8 inch thick.
• Cut the dough into 1/2-inch-wide strips.
• Wrap each strip around itself to form a loose coil; transfer the coils to a cookie sheet.
• Repeat with the remaining disk of dough.
• Let the coils dry overnight, turning once.
• In a medium saucepan, heat 2 inches of oil to 300°.
• Set a rack over a large baking sheet.
• Using a wire skimmer, transfer 4 or 5 coils to the hot oil and fry until browned and crisp, about 50 seconds.
• Repeat with the remaining coils.
• Transfer the coils to the rack to drain. Sprinkle the cookies with the lemon zest.
• Mix equal amounts of confectioners' sugar and cinnamon and sift over the cookies.
• Serve warm or at room temperature.

Steps:

• Heat 1 1/2 tablespoons oil in a large heavy pot over medium-high heat. Season meat with salt and pepper. Working in 2 batches and adding remaining 1 1/2 tablespoons oil between batches, add meat and sear, turning occasionally, until browned on all sides, about 5 minutes. Transfer meat to a plate.
• Stir in garlic, chiles, and ginger and cook, stirring often, until fragrant, about 2 minutes. Add 1 teaspoons pepper and turmeric; cook, stirring constantly, until fragrant, about 1 minute. Add broth and reserved meat; bring to a boil, scraping up any browned bits from the bottom of pot. Reduce heat to medium-low, cover pot, and simmer, stirring occasionally, until beef is tender, about 45 minutes.
• Add carrots, potatoes, and onions. Cover and simmer, stirring occasionally, until vegetables are tender, 15-20 minutes. Stir in coconut milk.
• Divide among bowls. Garnish with cilantro.