This is the simplest and yet most ancient Sardinian meat recipe. It owes its name to the shepherds' habit of stewing stolen sheep in the same pot with a couple of pounds of beans (to conceal the meat) - and some pork lard (to disguise the aroma).

Ingredients - Serves 8

2 kgs of ewe's (or mutton's) meat
3 carrots
1 onion
1 celery stick
3 sundried tomatoes
800 g potatoes

Method

Cut the ewe's (or mutton) meat into three-ounce chunks and cook them on medium heat in a pot half-filled with salted water - together with the carrots - onion - celery - and sundried tomatoes.

After 30 minutes add the potatoes (whole). Let cook for another 30 minutes