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The jewel that you deserve...

...the unique fragrance of an olive.
1.4 kg lamb 3 garlic Cloves 1 tablespoon piri-piri 200ml white wine 1 tablespoon Bell pepper paste 1 sprig of parsley 2 onions 100ml extra virgin olive oil 2 tablespoons of tomato paste 1kg potatoes 2 tablespoons black olives Salt and chopped parsley to taste
Clean the lamb and cut it into pieces, make a marinade with the garlic cloves, the chili, white wine, bell pepper paste, parsley and salt. Leave to marinate for one day to another. Chop the onions and place them in a saucepan. Add the lamb, marinade and drizzle everything with olive oil. Bring to the boil and when the lamb is half cooked, add the tomato paste to it and wrap everything. Go stirring and pouring water slowly to determine the stew; during this time, remove some broth into another pot and add a little water. Cut the potatoes into small quarters and bake them with this broth, seasoned with salt. Then remove. Drain them and put them on a tray. Join the lamb, the sauce and serve with olives and parsley.

Bon Apetit!