Kid Goat Stew
- 3 ½ lb baby lamb
- 2 tomatoes
- 1 onion
- 6 baby artichokes (or artichoke hearts)
- 6 asparagus tips , wild, boiled
- 2 eggs
- 1 ¾ oz grated Pecorino cheese
- tomato paste
- extra virgin olive oil
- salt and pepper
Gently fry the onion, already softened over the heat in a little water, then brown in the pan the pieces of kid goat (or lamb) and gently fry also, again over low heat, half of the artichokes and the asparagus tips. Add the parsley, tomatoes, pepper and salt.
Dissolve the tomato paste in a little water, pour over the kid goat and leave to stew, covered, for a good 30 minutes. When the meat is cooked, transfer the stew to an oven pan, mixing with half of the grated cheese.
Alternate the pieces of kid goat with the quarters of artichoke and the asparagus tips and cover in the beaten eggs, grated cheese and bread crumbs. Put in a hot oven (400°) for about 10 minutes, until nicely golden.