Ingredients

Steps

• Season the lamb chunks with salt and pepper and set aside.
• Heat olive oil in a large saucepan and fry onions, carrot, and celery until softened.
• Add garlic, anchovies, thyme, and chilli and cook until anchovies dissolve.
• Add the lamb and fry until browned all over.
• Stir in the 250ml wine, reduce by half, then add 25ml vinegar and simmer for 20 minutes.
• Add peas, potatoes, and tomatoes, then simmer for one hour until the sauce reduces.
• Remove from heat and serve with toasted bread.