Preparation

the lamb is cut into small pieces and salted. Before continuing, a clarification is needed: the lamb has to be tender. If we like an older lamb, no problem, but we have to cook it for a longer time.

In an earthenware dish or in a pot, add oil and when it is boiling, add some sliced ​​garlic cloves, the onion, the tomatoes and the pepper. all cut into small pieces. We have it sautéing a little and we add the lamb. Once well sautéed, add the bay leaf, the black peppercorns, the spicy chilli, the rest of the garlic (whole) and the white wine. Add water until everything is covered and let it cook over low heat until we see that the meat is tender and the broth is thick. we are testing to see if it needs more salt. if we see that it stays dry we add more water. five minutes before removing, we put chopped parsley.

It is essential to accompany this dish with good bread and with red wine from the denomination of origin of ´´la mancha´´ or ´´valdepeñas´´.

Ingredients

  • 1.5 kg. of lamb.
  • 1 medium onion.
  • 3 medium ripe tomatoes.
  • 2 heads of garlic.
  • ½ liter of white wine.
  • extra virgin olive oil with designation of origin
  • 8 black peppercorns.
  • a hot chili pepper.
  • a green or red bell pepper.
  • laurel.
  • parsley.
  • Salt.