Prep Time: 15 minutes
Cook Time: 55 minutes
Ingredients:
- 2 lbs lamb (see recommendation for a cut below)
- 1 head of garlic
- 2 tomatoes, chopped into 6-8 pieces each
- 1 green pepper, seeded and chopped
- 1 carrot, chopped into small pieces
- 1 onion, chopped into small pieces
- 1 sprig of parsley
- 1 bay leaf (Laurel)
- salt to taste
- 1 tbsp Spanish olive oil
- For Sauce:
- 5 peppercorns
- breadcrumbs from 1 medium dinner roll
- 2 cloves
- 1 tsp sweet Spanish paprika
- pinch of ground cumin
Preparation:
This lamb casserole recipe makes 4 servings.
Note: We recommend purchasing a small leg of lamb with the bone in, then trimming the excess fat and cutting out the bone when cutting into pieces. This way, you get a cut of meat without a tremendous amount of fat and still have a bone to put in the pot for more flavor.
Cut the lamb into even-sized chunks. Then place in a large pot over medium heat. Add just enough water to cover and bring to a boil for 5 minutes. Skim fat, etc. off the top of the water.
Separate the head of garlic into cloves and peel all cloves. Add the garlic, tomatoes, pepper, carrot, onion, parsley and bay leaf to the pot. Add olive oil and a pinch of salt. Simmer for about 50 minutes, or until meat is tender.
Just before lamb is ready, place all the sauce ingredients together in a mortar. Grind and mix them together using the pestle. Add about a 1/2 cup of lamb stock from the pot and mix in the mortar.
Cook for an additional 3-4 minutes, then serve in a large bowl with fried potatoes or white rice.
