Ayerbe-Style Lamb Stew (Caldereta de cordero)

Time: 1 hr4 servingsapprox. 1400 kcal / serving (estimated)approx. 75 g protein / serving

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Method

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In a heavy-bottomed pot or caldera, heat olive oil and brown the lamb in it.
Add the chopped onion, sliced carrots, garlic cloves and bay leaves, then pour in enough water to cover.
When it comes to a boil, skim off the foam. Add the halved green pepper, the tomatoes cut into wedges, the peas and the mushrooms.
Halfway through cooking, add the potatoes cut into large cubes.
Continue cooking over medium heat - this gives the best result. Check with a fork whether the potatoes are tender.
Remove from the heat and let rest for a few minutes before serving.