Total Calories: 820
1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, cook the onion in the olive oil over medium heat until softened, about 5 minutes. Add the lamb. Cook, stirring frequently, until the pieces are lightly browned. Sprinkle with salt and pepper. Add the wine and bring it to a simmer.
2 Stir in the tomatoes and rosemary. Reduce the heat to low. Cover and cook 30 minutes.
3 Add the potatoes, carrots, and salt and pepper to taste. Simmer 30 minutes more, stirring occasionally, until the lamb and potatoes are tender. Add the peas and cook 10 minutes more. Sprinkle with parsley and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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