Lamb Stew from Mallorca | XOT A LA GREIXONERA
Course: MainServings
2
peopleCooking time
2
hoursIndulge in the rich and authentic flavors of Spanish cuisine with this Lamb Stew from Mallorca. The Xot a la Greixonera recipe brings the Mediterranean to your table, combining tender lamb, fresh vegetables, and fragrant herbs for an unforgettable culinary experience. Perfect for a cozy dinner, this dish showcases the simplicity and depth of Mallorca’s traditional cooking.
Ingredients
- Meat Stock
500g chicken carcass/wings
1 small beef/veal bone
1 onion
1 carrot
1 stick of celery
1 leek (optional)
1/2 head of garlic
Bay leaves
Thyme
Parsley
Black peppercorns
Water
- Lamb Stew
500g stewing lamb (neck, shoulder, breast)
1/2 large onion
1 large tomato
1 carrot
1/2 head of garlic
Bay, thyme, oregano, leek (herb bouquet)
Salt
Pepper
Olive oil
1 teaspoon pimentón pepper powder (or sweet paprika)
A pinch of ground nutmeg
1/2 glass of white wine
Meat stock/water
Toasted almonds
- Potato Side
3 large potatoes
Cloves of garlic
Olive oil
Bay leaf
Directions
- Meat Stock
- Add all ingredients to a large pot and cover with water.
- Simmer for 3-4 hours, skimming off any foam and fat that rises to the surface.
- Lamb Stew
- Chop the stewing lamb into large chunks and season with salt and pepper.
- Slice the carrot into discs, chop the half onion and roughly chop a few cloves of garlic.
- Brown the lamb in olive oil, then remove from the pot.
- Add the carrot and onion to the pot. Once softened, add the garlic and cook until golden.
- Grate the large tomato into a bowl, add to pot and cook until thickened.
- Add pimentón pepper powder, ground nutmeg, salt and pepper, and cook gently.
- Return the lamb to the pot, add the white wine and reduce by half.
- Barely cover with meat stock (or water), add the herb bouquet, and simmer until very tender (approx. 1 hour).
- Crush toasted almonds and add to the stew at the last moment.
- Potato Side
- Chop the potatoes into bite-size chunks and crush a few cloves of garlic.
- Heat olive oil in a pan, add potatoes, bay leaf, and crushed garlic.
- Fry until crispy and golden.
