The lamb stew is a traditional dish. In my house it used to be done on Sundays. The menu consisted of the stew, a lettuce, tomato and onion salad and a homemade dessert, usually a flan or a custard. The good thing is that it can be prepared overnight and can be frozen. It looks very good.
- A shoulder of suckling lamb
- An onion
- Two Italian peppers
- Three carrots
- Six mushrooms
- Three artichokes
- 300 gr of peas
- 300 gr of spinach
- A pot of asparagus tips
- A bouillon cube
- Some flour
- ½ glass of white wine
We cook the spinach, drain them well and make them into a ball, coat them in flour and egg and fry them. We do the same with the stud ends. This time I have used cooked vacuum-packed artichokes with olive oil and I have not battered them. If it is artichoke season, you can cook the hearts, cut them in half and coat them if you want.
When buying the shoulder, we ask the butcher to cut it into not very large pieces. Once at home, we remove all the excess fat and proceed to season it. We put oil in a saucepan and brown the meat and reserve. In that same oil we poach the finely chopped onion and, when it is transparent, add the chopped green pepper. We are adding the chopped carrots, the peas, the mushrooms and we are sautéing everything little by little.
We incorporate the suckling lamb, sprinkle with the bouillon cube and water it with the wine. Let it cook for a little evaporation of the alcohol and cover it with water. We have it simmering for about 15 minutes. Add the battered vegetables, with a little saffron and leave it for another 15/20 minutes.
You can add in the end, fried potatoes cut into squares. It is truly delicious!
If we do it from one day to the next, we add the potatoes to heat it so that there are no shoe racks.
We can make this dish with beef to cook. Another option is to make the vegetable only stew.