Lamb stew

Ingredients for 4 servings:

• 1 kg lamb (breast or back), cut into pieces
• 4 cloves garlic
• 2 onions
• 2 tbsp flour
• a little water to mix
• some thyme stalks
• a few sprigs of oregano
• some butter
• 2 tbsp tomato paste (better 2 air-dried tomatoes)
• 1 jar white wine
• 1 jar meat broth
• 2 bay leaves
• some mint, fresh
• nutmeg
• some peppercorns
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Caldereta de Cordero

Brown the meat in a casserole dish in butter with the onions and garlic. Deglaze with the white wine, reduce slightly, and then add the meat broth. Add the peppercorns, a pinch of salt, bay leaves, and herbs. After about 5 minutes, add the flour (mixed with a little water) and tomato paste, and simmer for another 35 minutes. Season to taste, perhaps with a little nutmeg. Accompaniments include baguette and fresh salad; in Spain, fried potato pieces are also popular. Depending on the quality of the meat and the age of the animal, the cooking time may be longer.