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A hardy dish that combines vegetables and meat, a bowl of piping hot stew is a filling, delicious option for a rainy evening at home. So, if you're looking for a dish that warms the body/soul, try your hand at this lamb stew. The best part about this dish, of course, is that although the cooking time is a couple of hours, the actual time it takes to throw this meal together is just about 15 minutes.
In our continuing series of recipes taken from Italian Khana, an Italian cookbook for the Indian kitchen, Ritu Dalmia, celebrated chef and owner of Diva, one of Delhi's finest Italian restaurants, reveals her best tips and shows you how to cook an authentic Italian dish.
Ritu will also answer reader queries, so scroll down to the bottom of the page to address your questions to her.
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Today's Recipe: Spezzatino Di Agnello (Lamb stew)
I first ate this simple lamb stew at the home of some friends in Palermo and thought it was out of this world. When I asked the lady of the manor for the recipe, she was quite perplexed. All she had done was throw the leftover vegetables in. So really, this stew is about using whatever you have at hand in your veggie basket.
*You may substitute lamb for mutton or any other meat you prefer.
Excerpted from Italian Khana, India's first Italian cookbook for the Indian kitchen, with permission from the publishers, Random House India. Ritu will also answer reader queries, so please address your questions to her in the QnA box below.
Photograph: Sephi Bergerson
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