Lamb stew Marbella Golf

Ingredients for 4 servings:

• 1,200 g lamb shoulder(s) with bone
• 6 tbsp olive oil
• 1 large onion(s), approx. 500 g, diced
• 2 clove(s) garlic, chopped
• 2 carrots, sliced
• 1 small broccoli or 2 large florets, fresh or frozen
• 2 large cauliflower florets, fresh or frozen
• 500 g potato(s), quartered
• 3 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 1 sprig(s) rosemary
• Herbs of Provence
• 500 ml dry white wine
• 1 cube of beef broth
• 1 lemon(s), juice
• 1 bunch parsley, flat, chopped
• Salt and pepper, black from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Estofado de cordero Marbella Golf

Remove the lamb shoulder meat from the bone and cut into nice, 2-3 cm cubes. Season with salt and pepper. Heat the oil in a saucepan over high heat and add the meat. Brown well and add the onions. When the onions are translucent, add the carrots and other vegetables. Roast everything over high heat, stirring constantly. Then add the garlic, and a little more oil if desired. When all the ingredients are golden brown, sprinkle over the sweet paprika and deglaze with the wine. Add the stock cube, rosemary, and Provençal herbs. Simmer over medium heat until two-thirds of the liquid has evaporated. Now add the peeled and quartered potatoes and continue to reduce. Add the hot paprika, lemon juice, and parsley and simmer with the lid uncovered for a few minutes. Season to taste and serve.