Called cazuela enmigada in Spanish, this lamb stew recipe is a traditional dish in Aragon, formerly an important kingdom in Spanish history, and now an Autonomous Community of Spain. Aragon is located in the northeast Spain, and consists of three provinces - Huesca, Teruel y Zaragoza. well known for its lamb and high quality cured ham of Teruel.
Baby lamb is known as ternasco in Aragon, and is a big part of the local diet. Since the climate is cold and snows in a good portion of the region, stews and soups are popular. This lamb stew, called cazuela enmigada in Spanish is fairly simple to prepare. Small pieces of lamb are brown, then cooked in a mixture of onions, garlic, tomatoes, white wine and nutmeg, and bread crumbs are used to thicken the sauce. The sauce is a deep, dark brown color and has a rich flavor. Serve with the traditional side dish of home-fried potatoes.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 Servings
- 2.2 lbs (1 kg) boneless lamb (shoulder or leg)
- 6 cloves garlic
- 3-4 Tbsp virgin olive oil
- 2 white or yellow medium size onions
- 3 ripe, firm tomatoes
- 1 cup white table wine
- 1/4 cup dry bread crumbs
- 1/4 tsp ground nutmeg
- salt and pepper to taste
Cut lamb and marinate. Remove excess fat from the lamb. Cut into cubes about 1.5 inches (4 cm). Peel and finely mince the 3 of the garlic cloves. Place lamb and garlic in a large bowl or ceramic dish. Add a pinch of salt and pepper and mix together. Set aside while preparing rest of ingredients.
Peel and julienne the onions. Rinse and grate the tomatoes, using a cheese grater.
Pour a few tablespoons olive oil into a large, heavy bottom frying pan or wide casserole pan. Spread oil evenly over bottom of pan and heat on medium. Add lamb to pan and brown on all sides.
Add the onions to the lamb and saute until translucent. Then, add the grated tomatoes and cook for about 5 minutes. Pour in the white wine and 1/4 to 1/2 cup water. Simmer on low heat.
Prepare the picada. (a mixture of bread crumbs, spices, etc.) in a mortar. Peel and halve the remaining 3 garlic cloves, the bread crumbs and place in a mortar. Add a bit of the sauce from the pan, or a touch of white wine, and mash with the pestle to create a paste. Add paste to lamb and mix well. Add nutmeg, and adjust salt and pepper to taste.
Simmer lamb until tender, adding white wine or water if too much sauce evaporates.
Serve with home-fried potatoes.