Ingredients:
Young lamb
Flour
Lard (I used olive oil)
Homemade chorizo (optional)
Onion
Garlic
blonde
Sweet chili
Pepper
chilli
Mint (or fresh pennyroyal)
salt
Preparation:
Break the meat into pieces, coat them well in flour, shake off the excess and brown them in olive oil (the CTP rule is with lard, but choices must be made in these cases where health is at stake).
Brown the onion and garlic in olive oil (or lard), add the remaining seasonings except mint (or pennyroyal) and a few slices of chorizo (optional, it's not the norm but I use it because I like it), then the meat and fat in that has browned, cover with water, then add salt, cover and let it boil over low heat for about 45 minutes to an hour, depending on the toughness of the meat.
When the meat is almost ready, add some potatoes, a few slices, a good sprig of mint or fresh pennyroyal, add more water if necessary and adjust the salt. Let it cook until the potatoes start to fall apart, and serve on the slices of bread, previously arranged on the plate, pouring the boiling sauce over fresh mint and bread, which must be firm by its nature and hard as it has been made for days. After the bread is well soaked in the broth, start eating and enjoying yourself, accompanying with a wine that you think matches.
Source and Rights: https://outrascomidas.blogspot.com/2011/05/ensopado-de-borrego.html
Commentaires