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Tuesday, April 10, 2012

Agnello in umido con mandorle e uvetta, servito con patate sautè


600 gr. chopped lamb (on the bone)
200 gr. of onions (two small)
2 glasses of white wine
2 sprigs of rosemary
1 slice of toast
400 grams of potatoes
1 handful of almonds
a handful of raisins
some sprig of rosemary
1 bayleaf
6 tablespoons of olive oil

1 Tbsp of butter


Easter, lamb .... classic! But this time, a spanish version. Stewed and no tomato! With almonds, raisins and white wine. For the cut of meat take the leg (great for stews, but also roasts), neck or chest. The shoulder best for roasts.

We start with a base of caramelized onions. Take the onions, peal and chop finely. Take a pot with a good steel bottom and cook until they get brown color. To caramelize the onions well, put two tablespoons of olive oil and turn the onions every now and than, giving ti the time to stick to he bottom ( not burn), and so caramelize. If you want, add 1/2 tablespoon of sugar at the end to accentuate the sweet. Meanwhile, season the pieces of lamb. In a frying pan nice and hot, add 2 tablespoons of extra virgin olive oil, 2 cloves of garlic and mark the meat. Remember, more color, more flavor!. Once browned, add to the pan with the onions. At this point the pan where you have marked the meat, will be full of protein elements now attached to the bottom. Add in the white wine (without turning off the fire) deglaze and add it to the main pot. Cover the meat with water, a sprig of rosemary, bay leaf, two pinches of salt, raisins, almonds and  cover with a lid. Lower the heat and cook for about 45 min . or till tender. If you like strong flavors, add the liver too and when just cooked, bland it with a clove of garlic, parsley, almonds and some toasted bread.  Then back in the stew. Liver aside, this process is called “majada.” To be added to stews always at the end. This “majada” thicken up the sauce and helps to strengthen the flavor. This gives the “bang on” flavor!. Serve with sautéed potatoes. For the potatoes, take the potatoes, wash them and put them with plenty of water (cold) in a pot. Two good pinches of salt and boil over medium heat for about 15 -20 min. depending on the size. Help yourself with a toothpick to check when ready. Drain and cut in half without pealing the skin. In a  smoking hot pan, add 3 cloves of garlic, 2 tablespoons of olive oil, a knob of butter and the potatoes.Then the rosemary, a pinch of salt, pepper and sautè a till golden.


I’m sorry about any mistakes I may have made, English is not my first Language

10. April 2012 - admin
Categories: meat, tapas and Spanish cuisine | Tags: , , , , , , , , , , , , , , , , | 1 comment

One Comment

  1. Fantastico!!!! Uhm!! Gnam gnam!!!