Stews and Ragouts in general by Carlos Mirasierras
Preparation:
First, boil the garlic clove (previously crashed with your hand) in some water. Cut the
lamb into small cubes of 1cm of side. Peel the potatoes and cut them into slices, as
well as the carrots, but carrots a little thinner than the potatoes. Cut the leeks, onions
and celery. Spread a little butter in a large pot and start placing each of the ingredients
that that have been cut, forming layers, and starting first with the potatoes. Season with
salt and pepper. Add in some broth, cover and simmer for two hours, on a very low
heat, or until you feel the meat and the potatoes are cooked. During cooking see to it
that the preparation doesn't get dry, so keep adding some broth, or water to avoid it
gets too salty. Sprinkle a little chopped parsley on top before serving.
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Lamb stew my style.................................Code37

Ingredients for 4 people:
Two lamb legs, cut into medium sized pieces
400 g of small potatoes
1 garlic bulb
1 small glass of Brandy or Cognac
parsley
olive oil
Salt and pepper
Preparation:

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