In short. Lamb browned with onion, rosemary and chilli, then baked in a terracotta dish with potatoes and tomatoes at 200 °C, and finished with a scattering of breadcrumbs.
The Sunday and Easter dish of inland Puglia, and the reason every household here owns a terracotta baking dish.
Ingredients
- 1.2 kg of lamb
- 1 kg of potatoes
- peeled tomatoes, washed and thinly sliced
- garlic, onion, rosemary
- white wine
- breadcrumbs
- extra virgin olive oil, chilli or black pepper
Method
1. Browning. Cut the lamb into pieces and sauté over a high heat in oil with the onion, rosemary, tomatoes and chilli or black pepper. Splash with white wine.
2. Assembling. Transfer to an oiled terracotta dish. Add the sliced tomatoes, the potatoes and some minced garlic.
3. Baking. Cover almost everything with water and bake at 200 °C.
4. Finishing. Before the cooking is over, scatter breadcrumbs over the top.
The breadcrumbs at the end. They are not a coating: added in the last minutes, they soak up the fat and form a thin crust. It is the same arraganata logic used with fish.
More on the second courses page.
