Stews and Ragouts in general by Carlos Mirasierras
2 potatoes
1 onion
2 green peppers
2 carrots
4 garlic cloves
1 slice of bread
some flour
1 glass of white wine
water
extra virgin olive oil
salt
pepper
1 bay leaf
some sprigs of thyme
cayenne
parsley
Preparation:
Put some oil to warm up, add the slice of bread and fry. Chop the flesh salt and pepper,
dredge in flour and fry it in the pan. When browned, remove and reserve everything.
Finely chop the garlic, onion, peppers and carrots. Put them to fry in the pan where the
lamb and bread were browned, and add some salt.
Add the paprika and the meat. Stir in the herbs and pour in the white wine, let simmer
for a few mins, cover with water and cook for 30 minutes over medium heat. Cover with
a lid.
Peel the potatoes, cut into cubes and fry in a pan with oil. At the last moment add a few
sprigs of parsley. Season and drain. Add the potatoes to the pan, mix and serve lamb
stew. The bread, and the flour used to dredge the meat will thicken the stew sauce
during the cooking process.
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Lamb stew with tomato................ Code09

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