Recipe

Lamb Stew

Name: Lamb Stew
Prep time: 80 min
Cook time: 60 min
Total time: 140 min
Ingredients: 1 kg of lamb cut into cubes; 12 cloves of garlic; 2 onions; Salt, to taste; Pepper, to taste; Paprika, for the marinade; Cumin, for the marinade; Oregano, for the marinade; Sour orange juice, for the marinade; 200 ml of red wine; 200 ml of tomato sauce; Tomato; Ají cachucha; 2 bay leaves; 3 sprigs of rosemary; 2 potatoes; 2 carrots; Olive oil; Finely chopped parsley, for garnish

Lamb stew marinated with garlic and sour orange, braised with red wine, tomato sauce, potatoes, and carrots. A hearty dish to share.

CiberCubaMarch 6, 2010

CiberCuba

Preparation1 h 20 min
Cooking1 h
Total time2 h 20 min
Servings6 servings
DifficultyEasy

A delicious and very common stew in Cuban cuisine: lamb marinated in the Creole style with garlic, sour orange, and spices, then cooked slowly with red wine, tomato sauce, potatoes, and carrots. Bon appétit!

Method

Clean the lamb and cut it into 5 or 6 centimeter cubes.
Crush the garlic cloves with the salt, pepper, paprika, cumin, and oregano, and add the sour orange juice.
Pour the marinade over the lamb and let it rest for at least 1 hour.
Heat the olive oil and sauté the meat until it changes color.
Add the garlic first, then the onion, tomato, and ají cachucha.
Add the wine, tomato sauce, potatoes, and carrots, and cook over medium heat until they are tender.
Serve hot, garnished with finely chopped parsley.