Ingredients for 5 people: 1½kg of lamb (if possible merino) 1 lamb's liver 2 large onions 1 morrón pepper 4 cloves of garlic 1 slice of bread 1 spoonful of hot or sweet paprika (according to taste) ½dl of olive oil 1 glass of dry white wine thyme oregano salt
Chop the lamb and cook the pieces with the liver in a casserole dish. Separately, in a frying pan, fry the peeled garlic cloves, the chopped onion, the bread and the chopped red pepper. After five or ten minutes, when everything is golden (but not brown), add to the casserole dish. Meanwhile mash the liver, two of the garlic cloves, a pinch of thyme and oregano, the wine, the paprika and a little water with a mortar and pestle or use a mixer. Add everything, with the other fried ingredients and the lamb, to the casserole dish, together with enough water, or, better still, meat stock, to almost cover the lamb. Cook the stew over a low heat for about three quarters of an hour until the liquid has reduced to make the sauce. Correct the salt half way through cooking.
Serve in an earthenware dish.