Menestra recipe with lamb

This recipe takes longer to cook, but most of the time it can simmer unatended. It is worth because it combines vegetables and meat and you can choose whatever vegetables you want. Easy to please the most demanding palate.

Stewing meat and vegetables together keeps the food moist. The result is a succulent dish, perfectly cooked and not dry at all.

Lamb menestra recipe

This version is a meal on its own. To serve as an appetizer, halve the meat or just skip it. You can also change the vegetables to suit your taste.

Ingredients

Procedure

1. Heat up the oil in a big pan over a medium low heat. Fry the onion gently until soft and translucent, 5 to 6 minutes.
2. Add the meat. Fry until light golden brown, turning often. Add vegetables, sautee on medium-low heat until they start to soften, 10 to 15 minutes. Add paprika, and flour, cook a further 1 to 2 minutes.
3. Add the wine, stir and just cover with water. Add the bay leaf, season. Bring slowly to the boil, lower heat, cover pan and simmer gently for 1 hour or until meat is tender.
4. Minutes before finishing, fry potatoes. Add just before serving.

Cooking Tips

• If you don't hav fresh vegetables at hand, use frozen vegetables.

Food in Spain through the day is an adventure; so it is food shopping in a Spanish market. See how to lay a Spanish table for some ideas. Before laying the table, check other Spanish food recipes to put together your menu.

Back for more menestra recipes or visit food in Spain.