Agnello con Piselli: Lamb with Peas
By Carla Capalbo
[Read about Angelina Ceriello and ’E Curti.]
Angelina uses young lamb with small bones. If you can’t find it, use the lamb you have. If there happens to be bone, leave it, as she does. The peas can be frozen. Angelina never first cooks her onions or anything else in oil, just puts it all together and lets it stew.