Cutturidde is registered as a traditional gastronomic preparation of Basilicata. That listing keeps the dish in view as a named plate of the region, not a nameless pot of meat, and it is the reason a reader might look for it when the conversation turns to southern Italian cooking.
One documented version starts in the pan: lamb is browned with onion, celery, chilli and bay. Tomato then goes in for a long simmer, until the juices thicken around the meat and the whole thing reads as a rich casserole. The chilli promises a warm bite; the bay a herbal edge against the sweetness of onion and tomato. It is cooking that rewards patience more than fuss, a casserole built to be ladled, not sliced.