Preparation Time80 Mins
Serving Size4 People
1 ½ pounds (680 gr) boneless lamb
½ pound (230 gr) onions
1 pound (450 gr) fresh green peas
½ pound (230 gr) potatoes
1 tablespoon lard (or 2 tablespoons oil)
2 teaspoons red dried paprika
1⁄2 teaspoon dried thyme
1 cup (240 ml) white dry wine
3 cups (720 ml) water
1 teaspoon salt
1⁄2 teaspoon pepper
Cut meat into 1 inch (2,5 cm) large pieces. Finely mince onion and put it into a pot with lard. Sauté onion until becomes soft and transparent. Add meat and sauté until meat starts to release liquid. Add paprika, thyme, salt, and pepper and stir.
Add wine and sauté until alcohol evaporates. Add some water and cook for about 30 minutes.
In the meantime, peel the potatoes, and cut it into small cubes (½ inch or 1,2 cm). Remove green peas from shuck. Add green peas and potato into stew and cook until all ingredients become soft and liquid is reduced a bit.