This recipe can be prepared a few hours earlier, and be reheated before being
consumed.
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Lamb Casserole (Caldereta de cordero) (14)

Four servings: 1 kilo of lamb meat (pecho o espalda), cut into 1 and 1/2-inch
pieces; 50 g lard; 3 garlic cloves; 1 tbsp of dried herbs (thyme + oregano; 2
onions, cut in brunoise; 2 tbsp flour; 1 bay leave; 100 cc dry white wine ; 200
cc. meat stock, or water enriched with a stock cube; a few mint leaves; 3
peppercorns and salt.
Preparation: Season the meat pieces with salt, black pepper and the dried
herbs. Melt the lard in a casserole, wait until the fat is a bit hot and add the
cloves, let then brown a bit, remove them and reserve for a future use. Now
you can add the meat, and let it brown, too, on a mild fire. Add the onion and
allow some simmering before adding the flour that will be dissolved by the
addition of the wine and the bay leave. Let the alcohol evaporate on a high fire
and cover the ingredients with the stock. The stew must be on the fire for at
least 25 minutes, now on medium fire; on the other hand pound the reserved
garlic cloves, the mint leaves and the peppercorns and add the resulting mash
to the casserole before the conclusion of the recipe.
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Codfish pil-pil style (Bacalao al pil pil ) (15)

15