• 1 1/2 kg lamb
  • 1 lamb liver
  • 2 large onions
  • 1 morrón (red) pepper
  • 4 cloves of garlic
  • 1 slice of bread
  • 1 tablespoon of spicy or sweet paprika (according to taste)
  • 1/2 l (optional) meat stock
  • 150 ml of olive oil
  • 1 glass of dry white wine
  • Thyme
  • Oregano
  • Salt


Chop and sweat the pieces of lamb with the liver in an earthenware dish.

In a separate frying pan, saute the peeled garlic, the chopped onion, bread and the chopped red pepper.

After five or ten minutes, when it is golden in colour (but not toasted), add to the pot.

Meanwhile put the liver, two of the garlic cloves, a pinch of thyme and oregano, wine, the paprika and a little water in a pestle and mortar or blender.

Put everything in the casserole dish with the other ingredients of the onion base and lamb, with enough water, or preferably meat stock, so that the lamb is nearly covered.

Let the stew simmer on a low heat for approximately three quarters of an hour until the liquid has evaporated and the sauce has been made.

Check the salt halfway through cooking.

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  • Alimento base: Lamb
  • Dificultad: Average
  • Tiempo preparación: 180 min.
  • Comensales: 4
  • Estacionalidad: All year
  • País: Spain
  • Comunidad: Extremadura
  • Típica de: Spain
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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