Stew of lamb with garlic

1 kg mutton flesh

10 cloves of garlic

2 anchovy

4 Art. l. olive oil

1 Art. l. chopped rosemary

0.5 glass white or red wine vinegar

ground black pepper

salt

Lamb cut into cubes, dry and adding rosemary and finely chopped 2 cloves garlic, fry in olive oil, pepper and salt.

Grind the anchovies with the rest of the garlic, pour the vinegar and mix.

When the meat is browned, pour the sauce, then put out the stew until cooked in the oven or on the stove.

Before serving stew of lamb with garlic, you can garnish with herbs baked polenta.