Remove the thick tendons and the fat layer from the meat and cut the meat into 1-1 1/2 cm small cubes.
Peel and finely dice the shallots. Press the garlic through a press. Clean the fennel, celery and carrots and dice finely.
Drain the tomatoes in a sieve, collecting the juice, and roughly chop the tomatoes. Remove the seeds from the chili pepper and finely dice the flesh.
Season the lamb with salt and sauté it in a wide saucepan over high heat in the butter until hearty on all sides. Add garlic, shallots, fennel, carrots, celery, chili and cook until lightly browned. Fold in diced tomatoes, extinguish with Madeira. Almost boil Madeira, then add lamb stock and tomato juice.
Season with salt and curry, add bay leaf, thyme and raisins. Steam quietly in the closed saucepan at low temperature for 1 hour and finish cooking in the open saucepan for another 20 min. Stir in the parsley.
Make the orecchiette according to package directions just before the sugo is ready in salted water. Drain on a colander and mix with the olive oil in a heated baking dish. Serve with the hot lamb sugo and freshly shaved Parmesan.
Wood apple
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