Lamb Stew from Extremadura | FRITE EXTREMEÑO
Course: MainServings
2
peopleCooking time
1
hour30
minutesExperience the rich flavors of Spain with this authentic Frite Extremeña de Cordero recipe. Perfect for a hearty dinner, this traditional Spanish Lamb Stew blends succulent stewing lamb with aromatic herbs and spices, simmered to tender perfection. Ideal for a cozy meal, it’s sure to bring the essence of Extremadura’s cuisine to your table.
Ingredients
- Frite Extremeña de Cordero (Spanish Lamb Stew)
500g stewing lamb
olive oil
1 onion
half a green pepper
1 glass white wine
3 slices country style bread
half a head of garlic
pimentón pepper powder/sweet paprika
salt
pepper
thyme
rosemary
2 bay leaves
Directions
- Frite Extremeña de Cordero (Spanish Lamb Stew)
- In a pot with a generous pour of olive oil, brown the lamb. Optionally, use some of the lamb oil to fry the bread until golden in a separate pan.
- Remove the browned meat, then in the same oil add the green pepper and onion. Cook down, season with salt, and add in garlic cloves. Once soft, remove 3 cloves, peel them, and set aside for the picada.
- Sprinkle in pimentón pepper powder, pour in the wine, and add thyme, rosemary, and bay leaves. Season with salt and pepper.
- Return the lamb to the pot and add water to barely cover. Simmer until tender, about 90 minutes, skimming any froth and fat that rises.
- Use a mortar & pestle to crush the soft garlic and a slice of toast to form a paste (the picada). Stir this into the stew at the last minute of cooking. Adjust salt and pepper to taste. Serve the stew on top of the remaining toasted bread slices.
