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Cordero a la pastora

Tender pieces of lamb stewed with herbs and garlic, a classic dish from the Matarraña.

Ingredients

  • To taste

    Oil

  • To taste

    Salt

  • To taste

    Ternasco de Aragón (PGI young lamb)

  • To taste

    Onion

  • To taste

    Garlic

  • To taste

    Almonds

  • To taste

    Flour

  • To taste

    Vino rancio

  • To taste

    Bay leaves

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STEPS COMPLETED

  1. Salt the meat and dust lightly with flour

  2. Fry over a high heat, just enough to seal it

  3. Place all the fried lamb in a pan with plenty of oil and add the leftover oil from the frying

  4. Return to the heat, add the onion cut into large slices, together with a whole unpeeled head of garlic

  5. When the onion begins to soften, add a generous amount of water, adjusted to the quantity of meat

  6. Add a good splash of vino rancio and keep adjusting with water as the stew cooks

  7. Once well cooked, add a garlic-and-almond picada to thicken the sauce

Matarraña · Tourism

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