1 kilo lamb, mutton or goat (neck is best – any of these meat types is going to taste just great) in chunks – about 3 cm cubes
1 dozen shallots peeled but whole
Olive oil for frying (just the pomace or second or third squeezing, not extra virgin)
About 500ml of lamb or vegetable stock
3 or 4 cloves of garlic
3 tablespoons of capers
3 small bunches of basil leaves
1 cup (200 ml) of white wine
Salt and black pepper to taste
Heat the oil until starting to smoke and fry the lamb until it starts to brown. If liquid comes out of the meat then evaporate all this and then let the meet fry.
Add the shallots and garlic cloves to the meat and fry until they start to brown on the outside. You will need to stir constantly.
Pour in the wine and it should lift the sticky caramalised meat and onion from the bottom of the pan and then, in a few minutes reduce to a very thick sauce.
Add salt and black pepper and the stock, cover and simmer until the meat is very tender (up to 1 1/2 hours). Uncover, add the capers and let it simmer uncovered for about another 1/2 hour, this should thicken the gravy slightly more. take the stew off the heat, tear up the basil and stir into the stew.
Serve on plain boiled rice with some steamed veg if you want (leeks are awesome).