Lamb and Seaweed Stew

Autor: Inacap

INGREDIENTES

• ¼ cup oil
• 6 portions of lamb
• 1 tsp paprika
• 1 onion, diced
• 2 garlic cloves, finely chopped
• 2 carrots, thinly sliced
• 1 tsp dried oregano
• Salt to taste
• 6 medium potatoes, peeled
• 60 g (2 oz) dried seaweed (“luche”) soaked in water for 12 hours then rinsed
• Finely chopped cilantro to decorate

INSTRUCCIONES

• Step 1 – Heat a little oil in a large saucepan and brown the lamb. Set aside on a plate.
• Step 2 – In the same saucepan, sauté paprika, onion and garlic until the onion is translucent.
• Step 3 – Add carrots, oregano and lamb.
• Step 4 – Cover with cold water and season to taste.
• Step 5 – Cook on medium heat for 20 to 30 minutes.
• Step 6 – Add potatoes and continue to cook until potatoes are cooked. Add soaked and rinsed seaweed and cook for 10 minutes.
• Step 7 – Serve stew steaming hot in individual bowls decorated with chopped cilantro.