• --- 1 kg lamb (neck, shoulder, or leg) cut into small pieces
• --- 2 ½ cups (625ml) sweet red wine
• --- 2 medium 'mappes' (roots) of kolokasi (taro), about 1 kg
• --- ½ cup (115ml) olive oil
• --- ⅓ cup (85ml) bitter orange juice
• --- ¼ cup (60ml) lemon juice
• --- 1 ½ teaspoons (12g) salt
• --- ½ teaspoon (1g) black pepper
• --- 2 cups (500ml) water
METHOD
1. In a bowl, place the meat and pour in the wine. Cover with plastic wrap, refrigerate, and let the meat marinate for 3-4 hours, or even better, overnight. Using a soft brush, remove any soil from the kolokasi (taro). Peel it and wipe it dry with a towel (do not wash it, as it will become slimy!).
2. Cut it into round slices, about 1 cm thick. In a pan, heat the olive oil and add the meat, after draining it very well. Sauté the meat until well browned on all sides.
3. Place the kolokasi (taro) in the wine to marinate for about 20 minutes. Remove the meat from the pot with a slotted spoon and set it aside. Drain the kolokasi (taro) well and add it to the pot with the hot oil to sauté. If necessary, do this in 2 batches. Remove the kolokasi (taro) and set it aside.
4. Return the meat to the pot. Add 1 cup of water and half of the wine used to marinate the meat and kolokasi (taro), then cover the pot and simmer for 40 minutes. Once the water from the meat has evaporated, add the kolokasi (taro) on top, then pour in the remaining wine, bitter orange juice, lemon juice, salt, and pepper.
5. Add the remaining water, cover the pot, and bring the dish to a boil. Reduce the heat to medium and simmer for 1 hour until the food is cooked through and the sauce has thickened. If needed, add a little more water.
