Frito de Cordero (spanish Lamb Stew)

Frito de Cordero (spanish Lamb Stew)


  • 900g boned leg of lamb trimmed (2lb)
  • 4 tablespoons olive oil
  • onion
  • 4 - 5 cloves garlic, sliced
  • 1 bay leaf
  • 1 slice of stale bread, crusts removed
  • 1 teaspoon Spanish paprika (pimenton)
  • pinch of chilli powder
  • 120ml red wine (4 fl oz)
  • salt and pepper
  • 1 sprig of fresh thyme


Serves 4. Cut the lamb into 5 x 7.5 cm cubes (2 x 3 inches). Trim off the excess fat and any gristle. Heat the oil in a wide saucepan. Add the onion and bay leaf and fry until the onion is golden and tender. Discard the bay leaf. Scoop the onion and garlic into a mortar and pound to a paste. In the same oil (add more if you need) fry the bread over a medium heat until browned and crisp. Break the bread into the onion/garlic mixture, then pound it in, to form "el machado", the pounded mixture that will thicken the sauce at the end of the cooking time. You can use a processor to do all this if yours can handle small quantities. Whilst you are pounding take the pan off the heat and stir the paprika and chilli powder into the oil, followed by the meat. Return to a gentle heat and pour in the wine. Season and add the thyme. Cover tightly and cook over a very low heat, stirring occasionally, until the meat is tender; about 10-15 minutes. Stir in the machado and simmer for another 5 minutes, by which time the sauce should be thick and moist, not runny. Adjust seasoning and serve.

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Spanish Recipes"

Close Window