cut in cubes 1 1/2 lemon 1/2 c butter 2 lb tomatoes :
chopped 2 ts salt 1/4 ts pepper 1 sm cinnamon stick
: optional) 1 TB sugar :
optional Sprinkle lemon juice over meat and leave for 1 hour. Heat butter in a frying pan and brown meat. Transfer to large saucepan. Put tomatoes in frying pan. Add salt, peeper, cinnamon and sugar. Boil for 5 minutes and add to meat. Simmer covered for 2 hours. Serve with potatoes, rice, macaroni or spaghetti. Serves 4 to 5. Recipe By : The Roux Brothers, M Papermac 1992, ISBN 0-333-57670-5 -----
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Traditional lamb stew from the north of Spain - Ajo Carretero
Traditional lamb stew from the north of Spain - Ajo Carretero - cooked on location
Ajo carretero is a traditional stew that was cooked, in the open, by the forester-cart-makers in the pine-covered mountains of Soria and Burgos in the north of Spain. I hope you are inspired to try this classic stew from the northern mountains, cooked, as always, just like the locals!
--------------------------SHOPPING GUIDE-------------------------------------------------- The best pimentón (Spanish paprika) to use for this dish can be found here: U.K
INGREDIENTS (for 2 people) 600 g lamb in chunks of 50 -100 g (leg, collar etc) 1 large tomato 1 smallish red pepper 1 green pepper, the long variety if available 1 onion cloves of a whole head of garlic (skin on) 1 pimiento choricero, dried pepper or the pulp sold in jars (optional) 1/2 a guindilla (chile pepper) (or to taste) 1 teaspoon of pimentón (Spanish paprika) a round loaf of country-style bread salt and pepper