RECETAS Y COCINA

Ingredients

• 2 kg lamb
• Lamb offal
• 1 kg onions
• 250 g of red peppers
• 2 heads of garlic
• 1 chili pepper
• 1 l of white wine
• 250 ml of olive oil for frying
• 100 ml of olive oil for the onion base
• Thyme
• Oregano
• Bay leaf
• Spicy paprika
• Salt
• White pepper

Preparation

Cut the lamb into medium-sized pieces (no more than 2 kg) and place in a special pot characteristic of the province of Cáceres (although a normal pot may be used). Fry it in the oil.

Then add white wine, salt, water, oregano, thyme and bay leaf, and cook the lamb until tender.

In a separate pan fry the onions, red peppers and garlic pieces.

Add the offal, a little spicy paprika, the chili and white pepper, as well as part of the wine to clarify the onion base.

Grind everything in the blender and add to the pot, letting it simmer a few minutes more.

The sauce should be fairly thick, thanks to the onion and the offal.

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