Peppered Lamb and Raisin Stew over Short Pasta

Slow-simmered lamb shoulder with raisins, cinnamon, and sharp black pepper crowns short durum pasta in green olive oil. This chapter’s Norman Sicily—Threads Dried on the Rooftops—recalls Trabia’s rooftop strands and a kitchen that spoke three tongues.

Serves 4

Estimate for one serving

• 450 cal
• 8g protein
• 25g carbs
• 5.2g fat
• 4g fiber

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Ingredients

• 1.5 lbs lamb shoulder
• 2 medium onion
• 4 cloves garlic
• 1/2 cup raisins
• 1.5 cups chickpeas
• 10 oz durum short pasta
• 1/4 cup green olive oil
• 2 tsp black pepper
• 1/4 tsp cinnamon
• from 1 orange orange zest

Instructions

1. 1Cut the lamb into 1-inch cubes and pat dry.
2. 2Heat the olive oil in a heavy pot over medium-high heat and brown the lamb pieces in batches until deep golden on all sides.
3. 3Remove the lamb, reduce heat to medium, and cook the sliced onions and minced garlic until softened, about 8 minutes.
4. 4Return the lamb to the pot, add black pepper, cinnamon, raisins, chickpeas, and enough water to barely cover.
5. 5Bring to a simmer, cover, and cook gently for 60-70 minutes until the lamb is tender, stirring occasionally and adding water if needed.
6. 6In the last 10 minutes, stir in the orange zest and adjust seasoning.
7. 7Cook the short pasta in boiling salted water until just al dente, then drain and finish directly in the stew for 1-2 minutes so it absorbs the sauce.