Lamb Stew with Potatoes
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- lamb
- tocino (cured pork belly)
- onion
- salt
- pepper
- hazelnut sauce
- potatoes
Instructions
- Cut the meat into small pieces. Place in a pot with the chopped tocino (cured pork belly) and onion, salt, and pepper. Sauté gently over low heat until the meat is more than half cooked.
- Add the hazelnut sauce with spices and the diced potatoes. As soon as it comes to a boil, pull the pot back from the heat and allow the stew to finish cooking slowly over low heat until ready to serve.