Stews and Ragouts in general by Carlos Mirasierras
Preparation:
Fry the meat in olive oil, together with garlic cloves, whole and unpeeled, and when
brown remove and set aside.
Poach the onion and the red pepper in the same oil along with the bay leaf. When
poached, add the paprika and the wine right away, as well as the water and other
species.
Stir in the meat, carrots and peas and let simmer for half hour or so. Halfway through
cooking, add the mushrooms and wait until they're cooked. If necessary, the sauce can
be thickened with a teaspoon of cornstarch dissolved in cold water. This preparation
can be accompanied by French fries, or some boiled rice.
_____________________________________________________________

Lamb Stew with Potatoes...............................Code36

Ingredients for four people:
1 k lamb meat
10 medium potatoes
1 leek
4 carrots
1 celery
1 clove of garlic
½ teaspoon oregano
½ teaspoon thyme
salt
black pepper
broth
butter

38