Stews and Ragouts in general by Carlos Mirasierras
Ingredients for 4-6 people:
Two lamb legs
1 lamb liver
30 gr. almonds
2 onions
2 tomatoes, peeled and chopped
1 green pepper
4 garlic cloves
1 liter white wine
olive oil
salt
black pepper
thyme
rosemary
laurel
paprika
parsley (for garnish)
Preparation:
Peel and dice the 4 cloves of garlic and brown them in a little oil. Peel and chop the
onions and add them to the garlic cloves. Chop the green pepper, add it in and season.
Now, add in the tomatoes. Chop the meat, salt and pepper, roll it in flour and fry the
pieces in a pan with a splash of oil. Once fried, place on paper towel to remove excess
of fat. Stir the lamb meat into the vegetables, together with a sprig of thyme, and some
rosemary, 2 bay leaves and some black peppercorns (10-15). Simmer for 20-25
minutes.
Cut the liver into small cubes and brown in a pan with a little oil. Process it in the mixer
together with the almonds and two ladles of sauce stew. Next, add it to the stew. Cook
over low heat for 3-4 minutes.
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Stewed Meat with Potatoes....................Code10

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