David Rocco's Dolce India

Alessio’s Lamb Spezzatino

By David Rocco’s Dolce India 


– 4 tbsp. extra virgin olive oil, for frying
– 1 onion, chopped
– 1-2 chili peppers, chopped
– 1 carrot, chopped
– 2 lbs. lamb, cubed
– ½ tbsp. garlic paste
– 1 cup Fratelli Sangiovese
– 1 large tomato, chopped
– ½ tbsp. ginger paste
– ½ tbsp. turmeric powder
– ½ tbsp. coriander powder
– 1 tbsp. paprika
– 1 tsp. garam masala
– ½ cup grated coconut
– 3 tbsp. coconut and onion paste
– Salt, QB


Begin by frying the onion, chili pepper, and carrot in olive oil until soft and the onions are translucent. Add the lamb and brown on all sides. Mix in the garlic paste. Add the wine and stir. Next add the tomato and ginger paste. Then add the turmeric, coriander, paprika, and garam masala powders to the pot. Give it a good stir and let it simmer for 5 minutes. Lastly stir in the grated coconut and coconut & onion paste, cover, and let simmer on medium heat for an hour. Add more wine, water or vegetable broth if it dries out before its soft and tender. Serves 4.

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