Ingredients
1 kg. Lamb (of the neck)
3 onions
2 ripe tomatoes
6 garlic cloves
100 deg. Dried plum
50 gr. Of nuts
1 cup brandy or dry Jerez
2 bay leaves
1 cup olive oil
Pepper
Preparation:
Peel the onions first cut in half and then into slices. Wash tomatoes and partirlos into 4 pieces. Hacerles a cut on the back of garlic, without pelarlos. Season meat with Avecrem shredded and placed in a pan with oil. Add the remaining ingredients prepared and bay leaves.
Place the pan to fire the first strong for the oil to heat up and, after 5 minutes, lower the heat, cover the pan and let it cook slowly for 5 minutes. Irrigating with wine and let evaporate. Stopper back the pan and continue cooking for 30 minutes.
Incorporate plums and pine nuts, and keeping the pot covered, or destapándola if we reduce the liquid a little, let it cook a very low heat 30 minutes or until sauce acquire a homogeneous consistency. Serve immediately.
1 kg. Lamb (of the neck)
3 onions
2 ripe tomatoes
6 garlic cloves
100 deg. Dried plum
50 gr. Of nuts
1 cup brandy or dry Jerez
2 bay leaves
1 cup olive oil
Pepper
Preparation:
Peel the onions first cut in half and then into slices. Wash tomatoes and partirlos into 4 pieces. Hacerles a cut on the back of garlic, without pelarlos. Season meat with Avecrem shredded and placed in a pan with oil. Add the remaining ingredients prepared and bay leaves.
Place the pan to fire the first strong for the oil to heat up and, after 5 minutes, lower the heat, cover the pan and let it cook slowly for 5 minutes. Irrigating with wine and let evaporate. Stopper back the pan and continue cooking for 30 minutes.
Incorporate plums and pine nuts, and keeping the pot covered, or destapándola if we reduce the liquid a little, let it cook a very low heat 30 minutes or until sauce acquire a homogeneous consistency. Serve immediately.
