Ingredients: lamb Potatoes 1 finely chopped onion 1 tablespoon of tomato pulp 2 garlic cloves 1 bay leaf Salt and pepper Toasted slices of bread Marinade: Extra Virgin Olive Oil blonde Onion piri-piri Rosemary lemon juice White wine ground pepper paprika finely chopped garlic salt The day before, wash and arrange the lamb. Cut it into pieces. Make a marinade with the above ingredients and mix the lamb well so that it is well impregnated with these seasonings. The next day, in a large pan, sauté the onion, garlic and tomato paste. When the onion is cooked, add the lamb and let it brown. Add the rest of the marinade. Water is added if necessary. Let it cook on a low heat for a few hours or alternatively (which is what I did later) use the pressure cooker. When the lamb is almost done, adjust the seasoning and add the potatoes. Cut the bread into slices and toast. Place the toast on the bottom of a serving tray and place the pieces of lamb and potatoes on top. Drizzle with the sauce and serve immediately. Source and Rights: http://mundodasreceitas.blogspot.com/2011/04/ensopado-de-borrego.html
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