Sardinian Lamb Pilau

• about 100 ml olive oil
• 1.4 kg diced lamb, preferably shoulder
• 1 diced onion
• 1 sprig rosemary
• 2 bay leaves
• 1 clove garlic, finely minced
• generous pinch salt or to taste
• 1 cup vernaccia or other dry white wine
• 4 cups hot lamb or veal stock
• 500g fregola or risoni

Heat some olive oil in a large, heavy casserole and soften onions then garlic. Set aside.

Brown lamb cubes in batches with a bit of salt and pepper seasoning, perhaps use 2 pans.

Add rosemary, bay leaves, garlic, onions and salt and fry for a few minutes, stirring well to combine.

Add wine and bring to the boil. Lower heat and simmer, covered, for about an hour or until lamb is tender.

Half-an-hour before serving, add stock to the stew and bring to the boil. Add fregola.

Stir well, cover tightly and cook in a preheated 180°C oven for no more than 20 minutes.