Lamb stew


  • 1 kg lamb meat
  • 1 big onion
  • garlic
  • olive oil
  • 2 spoons of lard
  • salt, pepper, dry rosemary, sweet paprika
  • 2 glasses of white wine


Portion the meat and season it with salt, pepper, chopped garlic, a little rosemary, paprika, wine and lard. Leave it covered in the fridge for a few hours (maybe the night before).

In a saucepan, put the olive oil with the finely chopped onion and let the onion sauté, add the crushed garlic and the meat. Let it fry a little on all sides and pour the marinade and hot water. Let it simmer over low heat, covered, for about 1-1.2 hours, until the meat becomes very tender. From time to time we add hot water. We taste it often and add some salt and pepper until you have your taste, and when the meat is very soft and tender, and the sauce is well bound, we turn it off.