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LOCATION: Recipes >> Spanish >> Lamb Stew 01

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Frito de Cordero (Spanish Lamb Stew)
Serves 4

900g boned leg of lamb trimmed (2lb)
4 tablespoons olive oil
4 - 5 cloves garlic, sliced
1 bay leaf
1 slice of stale bread, crusts removed
1 teaspoon Spanish paprika (pimenton)
pinch of chilli powder
120ml red wine (4 fl oz)
salt and pepper
1 sprig of fresh thyme

Cut the lamb into 5 x 7.5 cm cubes (2 x 3 inches). Trim off the
excess fat and any gristle.

Heat the oil in a wide saucepan. Add the onion and bay leaf and
fry until the onion is golden and tender. Discard the bay leaf.

Scoop the onion and garlic into a mortar and pound to a paste.
In the same oil (add more if you need) fry the bread over a medium
heat until browned and crisp.

Break the bread into the onion/garlic mixture, then pound it in,
to form "el machado", the pounded mixture that will thicken the
sauce at the end of the cooking time. You can use a processor to
do all this if yours can handle small quantities.

Whilst you are pounding take the pan off the heat and stir the
paprika and chilli powder into the oil, followed by the meat.
Return to a gentle heat and pour in the wine. Season and add the

Cover tightly and cook over a very low heat, stirring occasionally,
until the meat is tender; about 10-15 minutes.

Stir in the machado and simmer for another 5 minutes, by which time
the sauce should be thick and moist, not runny. Adjust seasoning
and serve.


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