Stews and Ragouts in general by Carlos Mirasierras

Ingredients for 4 people:
500 g of chopped lamb
100 g wild mushrooms
2 onions
1 potato
6 cloves garlic
6 green asparagus tips
1 glass of white wine
2 l of water
olive oil
salt
pepper
1 sprig rosemary
chopped parsley
Preparation:
Chop the garlic and brown in a little olive oil. Add a sprig of rosemary and let it infuse.
Salt and pepper the lamb and stir it into the pan to let it brown a bit. Once brown, add
in some finely chopped onion and let it cook for about 5-10 minutes.
Add a little chopped garlic and as well as the wild mushrooms, whole. Fry it all a for a
few mins, salt and pepper and pour in a glass of white wine. Let reduce the resulting
sauce. Add chopped parsley, cover with water and season. Cover the pan with a lid
and let it cook for about 1 hour.
Chop the green asparagus tips into not too small pieces, stir into the pan and let them
cook for 2 minutes.
Cut the potatoes into cubes and fry in sole virgin olive oil. Once fried, add them to the
lamb and serve.
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