N&M's Globe | Cazuela de cordero

Cazuela de cordero

The cooking time is difficult to pin down exactly. Cook until lamb is tender, should normally be anything between 1 - 2 hours.

Step 1	Cut meat into cubes, coat it with flour and fry for a few minutes in a hot pan, just so the skin is brown. Put it aside, fry the bones as well.
Step 2	Cut onion into small cubes as well. Peel and squeeze the garlic cloves. Fry it gently with oil and herbs in a large pot, add the tomato paste and turn up the heat to roast it for 3 minutes.
Step 3	Cut carrots into cubes and add together with fried bones, fried meat, wine and herbs. Cook for 5 minutes until the alcohol is evaporated.
Step 4	Cut pumpkin, sweet potatoes and red peppers in cubes in the meantime (save 1/3 for later) and add after 5 minutes, pour in the lamb fond at the end.
Step 5	Cover the pot with a lid and cook everything until the lamb is tender. Season with salt and pepper as required.
Step 6	Take out the meat and the veggies, leave the bones and reduce the fond by 1/3 until the sauce is thick enough.
Step 7	Take out the bones, add the meat and the veggies again, add some red wine (salt and pepper if needed) and keep it warm on low heat.
Step 8	Put left over sweet potato and pumpkin cubes on a baking tray, sprinkle olive oil and herbs over it and grill it in the oven until brown and tender.
Step 9	Serve if possible in a original cazuela stone pot with the grilled veggies as topping. Serve with warm baguette bread and a good red wine. Enjoy!