Agnello al finocchietto

Agnidduzzo (Agnello) al finocchietto

After washing and cutting the lamb into pieces, wash it, salt it, pepper it and flour it. Heat a glass of oil in a pan, brown the lamb stew, then add the chopped onion and leave it to brown.

Add the pureed peeled tomatoes or a spoonful of tomato paste diluted in a little warm water, mix and continue cooking over medium heat.

Pour half a liter of water into a saucepan, place on the heat and boil the fennel for 10 minutes, then drain and set aside.

Pour all the fennel cooking water into the container with the stew , season with salt and pepper , cook for 40 minutes. Ten minutes after the end of cooking, add the fennel .

Once cooked, transfer the stew to a serving dish and serve.

Enjoy your meal..!