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1.Warm a large pan in medium-high heat, add olive oil and anchovy fillets, cooking for a while.
2.In a large bowl, put in boneless lamp, seasoning with salt and pepper. Transfer to the same pan. Fry with anchovy fillets until lamp turns brown.
3.Meanwhile, add chopped carrots, chopped onion and celery to the pan. Cook for 5 minutes.
4.Five minutes later, add garlic cloves, chopped chili pepper and rosemary. Pour some white wine1/2cup, and Rice vinegar1/8cup， for good taste.
5.Cover and cook for 20 minutes.
6.After 20 minutes, add chopped potatoes, cherry tomatoes and vegetable stock. 7.Turn to low heat, cover and cook for 35 minutes.
8.Open the lid and add green peas.
9.Garnish with celery, bread and serve.