Lamb Stew

Guiso de cordero

Difficulty: medium

Servings: 4

Time: 2 hours


1 leg of lamb

2-3 onions

4 cloves of garlic





dried thyme

Olive oil

1 teaspoon sweet or hot paprika

500g potatoes

250ml white wine


  1. We ask our butcher to cut up the leg of suckling lamb for us.
  2. Season the lamb with salt and pepper, put our Diamond 28cm saucepan on the heat. We cover the bottom with olive oil, heat and seal the lamb. We take out and reserve.
  3. In the same saucepan we add the chopped garlic and brown it.
  4. Next we add the onion cut into julienne strips, sauté until golden, doing so over medium-low heat so that it does not burn.
  5. Add the wine, let the alcohol evaporate, add the lamb, paprika, bay leaf, thyme, grated nutmeg and adjust the salt.
  6. Sauté for a few minutes, add the chopped potatoes, cover with water or meat broth and cook over low heat until the potatoes are tender.
  7. We serve immediately.

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