Braised Puglian style lamb
In a deep pan cook the onions with the olive oil. Add the seasoned sliced lamb meat and cook for 2 minutes. Wet with the white wine and add the stock. Cook for 1½ to 2 hours on low heat.
Meanwhile, in a bowl mix the eggs, pecorino, chopped herbs, nutmeg, and mustard then mix well.
Five minutes before serving the dish add the washed spinach leaves and cook for 1 minute. Finally add the egg mixture and mix well. Serve with Puglian bread and a drizzle of extra virgin olive oil.