ReceptnaptárShepherd's lamb with potatoes (Cordero a la pastora)
Cordero a la pastora was the dish of Castile's shepherds, cooked over an open fire in a single pot. That is why it has no complicated sauce: the lamb is browned and then simmered until tender with garlic, bay and oregano, while the potatoes soak up the juices. It is a simple, hearty dish for cool days, with plenty of flavour and little washing-up.
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Method
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- Cut the lamb into not-too-large pieces and season with salt and pepper.
- Heat the olive oil in a pot and brown the meat in it, stirring now and then. Add water, then the bay leaf, garlic, oregano and parsley.
- Cut the potatoes into thick wedges and add them to the pot when the meat is halfway tender.
- When the potatoes are tender too, take the pot off the heat and let it stand for a few minutes before serving.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Cordero a la pastora (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Brown the meat in batches so it really colours rather than stewing in its own juices. This is what gives the sauce its flavour.
- Cut the potatoes into thick wedges and add them only halfway through so they do not fall apart.
- Pour in just enough water to barely cover the meat, so a thick sauce remains at the end. You can also save the parsley for the last few minutes.
Frequently asked questions
Can I freeze it?
Yes, it keeps for 3 months, but the potatoes lose some of their texture. Reheat it gently over a low heat.
What should I serve it with?
With fresh bread and a light green salad dressed with vinegar, because the acidity of the salad balances the richness of the lamb nicely.
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