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Ingredients for 6 people: 2 kg of lamb lamb offal 1 kg of onions 250 g of red peppers 2 heads of garlic 1 chilli pepper 1 l of white wine 2.5 dl of olive oil for frying 1 dl of olive oil for the sauce Thyme Oregano Bay leaf Spicy paprika Salt White pepper


Cut the lamb (weighing no more than 2 kg as an open carcass) into medium pieces and fry it in the oil in a special dish from the province of Cáceres (although a normal earthenware dish will do). Then add white wine, salt, water, oregano, thyme and bay leaf, and cook the lamb until tender. In a separate pan, gently fry the onions, red peppers and the chopped garlic.Add the offal, a little spicy paprika, the chilli pepper and the white pepper, as well as a part of the wine to thin the sauce. Blend everything in the mixer and add to the dish with the lamb, leaving it to cook a few more minutes. The sauce should be thick, thanks to the onion and offal.


Serve piping hot

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Recipe information

  • Category: Main course
  • Cooking time: 1 hour
  • Price: Medium
  • Season: All year round

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