Bringing the city of León to the rank of Spanish Capital of Gastronomy is a unique opportunity to pay tribute by taking the time to discover and try one of the traditional recipes easy to prepare at home. Enjoy!
Lamb stew, a typical dish from Castile-and-León
- 250 gr lamb
- 1 lamb’s liver
- salt and pepper
- 200 ml Spanish olive oil
- 2 onions
- pimentón (a sort of Spanish paprika)
- 1 slice white bread
- 4 garlic cloves
- 200 ml Spanish red wine
Cut the lamb and the liver into pieces, season with salt and pepper and fry in a pan in a little Spanish olive oil. In a separate frying-pan, fry the finely-chopped onions, pepper, bread and 2 garlic cloves for 5-10 minutes. When turning gold but not brown, add to the pan with the lamb. In a mortar (or a processor) crush two garlic cloves with the thyme, oregano, wine, pimentón (a type of Spanish paprika) and water. Mix well and add to the pan. Cover with the meat stock and simmer for 45 minutes. Season half way through cooking.
This unsophisticated but very tasty dish requires a powerful, structured red aged in the barrel. An appropriate, characterful choice can be found among the Reservas from the DO Ribera del Duero.