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Lamb Stew

By José Aguilar


11 in Saladmaster Titanium Sauce Pan

Ingredients :

  • 1kg lamb meat in pieces
  • 3 rolled peeled garlic cloves
  • 300 g finely chopped onion
  • 2 ripe tomatoes grated
  • 1/2 finely chopped red pepper
  • 100 ml of white wine
  • 200 ml of meat broth
  • Thyme
  • Rosemary
  • Oregano
  • Basil
  • Chopped fresh parsley
  • 2 bay leaves
  • Sweet paprika from La Vera
  • Extra virgin olive oil
  • Salt


  • Season the lamb meat
  • Add 5/6 tablespoons of olive oil to the Sauce Pan
  • Put on medium heat the 11 in Saladmaster Titanium Sauce Pan
  • When the oil is hot, fry the lamb until well browned everywhere, do it in batches if it does not fit everything in the pan
  • To lower a little the temperature of the casserole if it goes very strong or steams frying
  • Remove and reserve the meat
  • Sauté the onion, rolled garlic and finely chopped pepper until the onion is transparent and the pepper has taken color
  • Keep the temperature to a minimum
  • Add herbs to taste, rosemary, oregano, thyme, basil, bay leaf, chopped parsley and a spoon of paprika coffee from the vera while stirring for 1 minute
  • Add the grated tomato and stir well to integrate with the rest of ingredients
  • Cook over low heat until liquid is consumed
  • Put the lamb in the pot and add the white wine
  • Rise to medium temperature and stir until alcohol evaporates one or two minutes
  • Add to the Sauce Pan the meat broth
  • Cover up
  • When you click intensely, lower it to the minimum
  • Cook between 40 and 45 minutes to make the meat very tender (the cooking time can increase depending on the age of the lamb and the size of the pieces)


  • Can be taken alone or accompanied by fries, roasted or poor
  • White wine can be replaced by beer
  • Aromatic herbs can be used fresh or dried (the type of herbs can be varied to taste)