Gennaro Contaldo shows you a homemade Italian family dish of tender lamb and fresh peas.
Season the lamb chunks with salt and freshly ground black pepper and set aside.
Heat the olive oil in a large saucepan and fry the onions, carrot and celery for 4-5 minutes or until softened.
Add the garlic, anchovies, thyme and chilli and continue to cook, stirring, until the anchovies have almost dissolved into the oil.
Add the lamb to the pan and fry until browned all over.
Stir in the wine and continue to cook until the volume of the liquid has reduced by half, then add the vinegar. Reduce the heat , cover and simmer gently for a further 20 minutes.
Add the peas, potatoes and tomatoes, cover again and continue to cook for about an hour or until the sauce has reduced by half.
Remove from the heat and serve with lots of good toasted bread.
