hi lovely people of foodtube look around
I am in Malta I can’t wait to started
cooking today I’m gonna cook classic
Italian lamb stew you gonna enjoy it you
know what this look like if you ever
been over for 20 years and then how did
the blue you go back home and your mama
your friend your Papa make this dish it
look like if you never left home first
show mm put them in a bowl salt not too
much be the peppery mix all together
extra virgin olive oil
anchovies yes diced given will be the
extra so let’s show you mel to those
anchovies now lamb goes in oh yes seal
it
it means you make sure that the meat is
all almost a roasted almost killed all
around it keeps a lovely flavor inside
I’m a lovely color you see all the
anchovies this old now I’m stuck with a
carrot I clean this one and you not to
remove the skin cut it don’t do too
small look at the color hmm Oh straight
it give a little stir now now two onions
should be enough – one kilo the meat
which we will feed well for people i
just chopping me roughly
yes here moved this is the salary they
have so I used the leaves later today
slowly you chop it look all in such a
simple dish to make key master this is
what we call them or daughter or
daughter is a is a a kind of a essence
of a flavor keep stirring it do not to
load the heat because you’re going to
get to lock the water out let me just
tell all everything’s nicely now I put a
couple of clove of garlic look what I’m
doing for the garlic I press it remove
it the skin go straight in
next is the chili – no after the chili
is very strong you break it you smell it
ah this is strong I will use for poor
people behalf chili straighten it keep
stirring it nearly nearly there now time
let you feel it go working in it’s like
to fall in love and you want to carries
your love and this is what it goes and
look that inside idea yeah wine you put
them inside of a glass of a wine keep it
stirring it and let almost of this wine
evaporate them dad you need to balance
with a little bit of a vinegar white
wine vinegar
Wow everything dance inside there it is
a celebration it’s a smell which is
overtaking you I’m gonna keep the smell
the flavor all inside so you need a lid
and provides one aluminium foil you can
do the circle the same cover turn it
down and less waiting for 20 minutes and
I will show you what’s happening oh my
mind
tasty wise yes yeah this is the way I
want it now potato three potato you cut
it easy for me Santa
yes now I need the legs for a little bit
of salt a Spanish potato only and it be
the peppery because pepper is a spice
share it on mark is lucky little plum
tomato that’s so sweet
so good is incredible straight it Kim a
quick stir now at this stage you need to
to ever about 250 ml of stock mix
everything together you turn the gas
down cover again a cook of about 35
minutes to 40 minute look at tender I
can squeeze everything out mmm so good I
can taste the flavor of everything
no idea some crew sea peace if this was
fresh I would have put in about 20
minutes ago
fantastic look at the color already give
me a quick stir while this one is
cooking Maltese bread yes
yeah this is ready let’s turn this one
off celery leaves chopping a very fine
lovely a little bit of extra virgin
olive oil and this is my classic Italian
lamb stew which I’ve done with the
shoulder but you can do with the leg is
so good
it is incredible because I’m eating this
tube and bring them in memory back with
a family with a friend what a
celebration my god is so good so good I
am sorry I am sorry they start hard to
Wharram
cooking so good don’t forget jamie
oliver’s foodtube channel subscribe is
free I love you Malta wow I’m not mad
you
I am in Malta I can’t wait to started
cooking today I’m gonna cook classic
Italian lamb stew you gonna enjoy it you
know what this look like if you ever
been over for 20 years and then how did
the blue you go back home and your mama
your friend your Papa make this dish it
look like if you never left home first
show mm put them in a bowl salt not too
much be the peppery mix all together
extra virgin olive oil
anchovies yes diced given will be the
extra so let’s show you mel to those
anchovies now lamb goes in oh yes seal
it
it means you make sure that the meat is
all almost a roasted almost killed all
around it keeps a lovely flavor inside
I’m a lovely color you see all the
anchovies this old now I’m stuck with a
carrot I clean this one and you not to
remove the skin cut it don’t do too
small look at the color hmm Oh straight
it give a little stir now now two onions
should be enough – one kilo the meat
which we will feed well for people i
just chopping me roughly
yes here moved this is the salary they
have so I used the leaves later today
slowly you chop it look all in such a
simple dish to make key master this is
what we call them or daughter or
daughter is a is a a kind of a essence
of a flavor keep stirring it do not to
load the heat because you’re going to
get to lock the water out let me just
tell all everything’s nicely now I put a
couple of clove of garlic look what I’m
doing for the garlic I press it remove
it the skin go straight in
next is the chili – no after the chili
is very strong you break it you smell it
ah this is strong I will use for poor
people behalf chili straighten it keep
stirring it nearly nearly there now time
let you feel it go working in it’s like
to fall in love and you want to carries
your love and this is what it goes and
look that inside idea yeah wine you put
them inside of a glass of a wine keep it
stirring it and let almost of this wine
evaporate them dad you need to balance
with a little bit of a vinegar white
wine vinegar
Wow everything dance inside there it is
a celebration it’s a smell which is
overtaking you I’m gonna keep the smell
the flavor all inside so you need a lid
and provides one aluminium foil you can
do the circle the same cover turn it
down and less waiting for 20 minutes and
I will show you what’s happening oh my
mind
tasty wise yes yeah this is the way I
want it now potato three potato you cut
it easy for me Santa
yes now I need the legs for a little bit
of salt a Spanish potato only and it be
the peppery because pepper is a spice
share it on mark is lucky little plum
tomato that’s so sweet
so good is incredible straight it Kim a
quick stir now at this stage you need to
to ever about 250 ml of stock mix
everything together you turn the gas
down cover again a cook of about 35
minutes to 40 minute look at tender I
can squeeze everything out mmm so good I
can taste the flavor of everything
no idea some crew sea peace if this was
fresh I would have put in about 20
minutes ago
fantastic look at the color already give
me a quick stir while this one is
cooking Maltese bread yes
yeah this is ready let’s turn this one
off celery leaves chopping a very fine
lovely a little bit of extra virgin
olive oil and this is my classic Italian
lamb stew which I’ve done with the
shoulder but you can do with the leg is
so good
it is incredible because I’m eating this
tube and bring them in memory back with
a family with a friend what a
celebration my god is so good so good I
am sorry I am sorry they start hard to
Wharram
cooking so good don’t forget jamie
oliver’s foodtube channel subscribe is
free I love you Malta wow I’m not mad
you
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