Stews and Ragouts in general by Carlos Mirasierras
1/2 green pepper
1 carrot, peeled and cut into slices
1 clove garlic, unpeeled
1 big potato, peeled and cut into cubes
A small onion cut into two or three pieces
salt
Preparation:
Put the lentils (previously washed to remove dust) into a pot together with the potato
cubes the 1/2 green pepper cut into strips, the carrot, garlic and the meats cut into
cubes of about two inches, to render a piece of each meat type per person. Other types
of pork meats can be used (spare ribs, cut into 2-inch pieces, etc.). Add in some water
to cover the ingredients about 2 inches above them; add in a pinch of salt (bearing in
mind the salt content in the chorizo, blood sausage, bacon, etc. Let simmer for about
45 minutes, taking care lentils don't stick.
If the cooking liquid of lentils reduces too much you can add in cold water; hot water is
only used for chickpeas. Once they're cooked, let them sit for 10 mins before serving.
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Murcia Stew.............................

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Ingredients for the stew:

Ingredients for the meat ball:

A knuckle of veal
1/2 turkey (about a kilo)
250 g chickpeas
1 carrot
1 chorizo, about 100 g
1 small cabbage
100 g lean bacon
1 turnip
1k small potatoes

100 g of bacon
200g of chicken breast and turkey craw
1 turkey liver
chicken/turkey blood
100 g pork meat
an egg
an egg white
some pine kernels
garlic
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