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Dry the lamb very well on absorbent kitchen paper.
In a deep pot, heat the olive oil over medium to high heat and sauté the lamb for 3′ on each side.
Saute the pieces little by little until golden all over.
After sauteing all the meat, add the chopped onions and saute, stirring, for 3′.
Add the crushed garlic and saute for 1′ and then add the pulp and rub the base of the pot.
Bake the paste for 1 minute.
Put out with the wine and let it reduce to 1/3 of its volume.
Add the fresh grated tomatoes and 1 liter of hot water.
Add the bay leaf and allspice.
Bring the food to a boil and lower the heat to medium.
Cover and simmer for about 1 hour until the meat is tender.
Towards the end of boiling, add salt and pepper. If necessary, add a pinch of sugar.
After the lamb has boiled, remove the bay leaf, allspice and onions, which are now almost mashed.