Mutton in Skillet

Cut the mutton in regular pieces, so the meat will cook evenly in the skilletKeep the dimensions similar to each other and prepare all the pieces before starting the soffritto; this way you can brown them without interrupting cooking and better control the result.

Finely slice the onion and prepare the cloves of garlic. Heat in skillet a tablespoon Of lard or (1.76 oz) 50 g of butter, then add the flavourings and leave them gently sauté until they become golden and release an intense aroma, without letting them darken too much.

Join the pieces of mutton to the soffritto and brown them for a few minutes, turning them carefully. Continue until the surface of the meat appears evenly golden: this color indicates that the browning has taken place correctly and creates the flavorful base of the pan juices.

Pour half a glass of dry white wine over the browned meat and let it evaporate slowly. Keep the heat low and wait until the alcohol smell has subsided; the bottom should remain fragrant and slightly moist, without any noticeable alcohol.

Peel them cherry tomatoes Fresh and seed them, then add them to the dish halfway through cooking. Season with salt and a pinch of pepper, distributing them evenly over the meat and the bottom of the pan to blend the seasoning.

Continue cooking over low heatStirring occasionally to prevent the bottom from sticking and to distribute the tomato sauce. Continue cooking until the meat is well cooked and the sauce is thick, soft, and well-combined around the pieces.