Yield: 4 servings
|half a leg of mutton or lamb; *see NOTE|
|40 smalls||or 20 large cloves garlic|
|small tin of tomato paste|
*NOTE: get the butcher to cut it in rounds 1- inch thick leaving the bone in the middle
Peel the garlic but do not chop it. Heat plenty of olive oil in a deep pan and brown the slices of meat on each side, two at a time. Lower the heat and when all the slices of meat are browned put them in the pan and add the whole cloves of garlic. Allow them to stew a little but not to brown.
Carefully add enough stock to just cover the meat, together with the tomato paste, peppercorns, bay leaf and paprika. Add salt to taste and simmer very gently for 1- ½ to 2 hours, or until the meat begins to come away from the bone.
This is best served with plenty of boiled potatoes. The garlic flavor is not as strong as one might expect as the garlic is stewed whole and slowly.
The sauce may be thickened with a little cornflour if desired.
This recipe originated in the Spanish state of Catalonia.
Contributor: Spanish Regional Cookery by Anna MacMiadhachain NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000