This website uses cookies to guarantee the best experience for the user. If you continue browsing, we consider that you agree to their use. For more information, or to find out how to change your settings, see our cookie policy

Which area of Spain is it typical?

Autonomous region:

Castilla y León



Ingredients for 4 people: 1/4 k of lamb cut into small pieces 1 lamb's liver 2 large onions chopped 1 chopped sweet pepper 1 slice of bread 1 spoonful of cayenne pepper or paprika (according to taste) 3 chopped cloves of garlic 2 dl of olive oil 1 dl of water 1/2 l of meat stock 2 dl of red wine thyme oregano 1 bay leaf pepper salt


Sauté the lamb and liver in a casserole dish with a little oil. Fry the onions, pepper, bread and garlic cloves separately in a frying pan for five to ten minutes. When it is golden, but not brown, add to the casserole dish with the lamb. Mix the liver, two of the garlic cloves, the thyme, oregano, wine, cayenne pepper and water. Mix well and add to the casserole dish with the lamb. Cover with the stock and cook slowly for forty-five minutes. Check the flavour half way through cooking.

More information

Recipe information

Second course

Cooking time:
Between 1 and 2 hours



More typical recipes by season

You may be interested in