Preparation Time:
60
Note:
Lamb is a staple in many cuisines around the world. There are different breeds of this animal and various cuts of its meat. Some have a very distinct flavor and texture, which is why it is important to understand the different breeds and cuts to prepare various stews properly.
The shoulders refer to the front legs. When these cuts come from young lambs (lechal), they are ideal for making a stew or grilling.
If you plan to make a stew using adult ram meat, keep in mind that the meat will be less tender and will require a longer cooking time.
This is a delicious recipe, commonly enjoyed in Cuban cuisine. Enjoy your meal!
Ingredients:
- 1 kg of diced lamb meat
- 12 cloves of garlic
- 2 onions
- Salt and pepper to taste
- 200 ml of red wine
- 200 ml of tomato sauce
- 2 bay leaves
- Finely chopped parsley
- 3 sprigs of rosemary
- 2 potatoes
- 2 carrots
- Olive oil
Instructions:
Clean the lamb meat and cut it into cubes of 5 or 6 centimeters. Crush the garlic cloves with salt, pepper, paprika, cumin, and oregano, then add the juice of the bitter orange.
Pour the marinade over the lamb. Let it rest for at least 1 hour.
Heat the oil, sauté the meat, and when it changes color, add the garlic first, then the onion, tomato, and pepper. Add the wine, tomato sauce, potatoes, and carrot, and let them cook over medium heat until they soften.
Serve it hot and garnish with finely chopped parsley.
Rations:
6