Ingredientes

1.5kg of diced lamb shoulder blade

1 red pepper

3 spoonfuls of olive oil

2 bay leaves

3 cloves of garlic

50g of almonds

2 sprigs of parsley

1 glass of Brandy

Salt as required

Preparation

60 minutes

Instructions

To prepare this dish you must dice the two lamb shoulder blades. The meat is fried in a clay pot with bay, garlic and oil. The same procedure is repeated with the pepper, cut into smaller cubes than the meat. When it is brown, a glass of brandy is added, and it is cooked until it is well-done –the meat must be tender when pricked with a fork.

Mixture

Once the meat is well cooked a mixture is added, made with almonds, parsley and garlic, all crushed in a mortar. Because of the almonds, the gravy formed thanks to the juices from the meat and the brandy, reaches its ideal thickness.

The dish is presented in the same clay pot as it was prepared in.