Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 10 minutes
Yield: 4 Servings
- 2 lbs lamb meat (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
- 1/4 tsp ground cumin
Note re Lamb: Purchase a small leg of lamb with the bone in, then trim the excess fat and cut out the bone. This way, you will have a fairly lean cut of meat and still have a bone to put in the stew for more flavor.
Chop tomatoes, pepper, carrot, onion and parsley.
Cut the lamb into even-sized chunks and place in a large stew pot over medium heat. Add just enough water to cover. 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.
Add sauce ingredients to lamb and cook for an additional 5 minutes, then serve in a large bowl with fried potatoes or white rice.