Ingredients for 4 servings
– milk-fed lamb meat, chopped in small cubes, 900g
– butter, 20g
– extra virgin olive oil, 20g
– flour, 20g
– Marsala wine, ½ glass
– aromatic herbs (3 laurel leaves, 1 branch of sage and 2 of rosemary)
– dried figs, 200g
– honey, 1 tbsp
– meat stock, ½ litre
– ground white pepper, 1 pinch
– white wine vinegar, 2 tbsp
– fresh thyme
Heat the oil and butter in a cooking pot. As soon as they start foaming, brown the lamb at a high flame. Let the liquids which the meat will have released dry and, when it turns golden, pour over the flour and the white pepper, stirring well.
Add the stock. After a few minutes, add the aromatic herbs, cover the pot and let cook for about 1 hour at a very low flame.
In the meantime, cut the figs in quarters and put them in a bowl together with the Marsala wine for about 20 minutes. Afterwards, let them quickly brown in a small pan with a little butter, together with the wine, adding a pinch of salt. Let the wine evaporate and, after the hour of cooking of the lamb will be over, add the figs in the pot. Cook for another 10 minutes.
Add honey and vinegar, raise the flame to a high heat and stir well for about a minute. Adjust salt, turn off the flame, remove the herbs, cover the pot and let it rest for 10 minutes so as to let the figs gain their softness back.
Decorate with fresh thyme and serve in the same pot in which you cooked the dish. As a side dish, have some plain basmati rice, flavoured with a touch of cinnamon.