After a hard day with the goat herd high in the mountains of la Sierra de Albarracin in Eastern Spain, a fire is lit, and a traditional lamb stew is made over it, many vinos later Carlos is sated, and after sleeping well under a blanket of stars is ready to lead his herd back through the pine, oak and juniper forests over the mountains of Aragon.
So like Carlos you too can make this lovely dish even in Sawrey, and what is special about it is the way it's thickened. First start with a good glug of olive oil and get it hot drop three garlic cloves in and a piece of rustic bread, stale is fine, brown until golden, fish out and set aside. Lob in your lamb, ask your butcher to chop some up but in biggish bits, about one inch cubes, stir it about, lob in diced red and green peppers, chopped onion, stir round for ten mins or until a bit softened, add rosemary, thyme, bay leaves, white wine, lamb or chicken stock, paprika, and simmer for about an hour. Then peel some spuds and add to the stew and simmer again until they are cooked through. Add more stock or water as required, the aim is to have a lot of sauce.
Then do the thickening thing, mash together the bread and garlic, or use a hand blender, and add slowly till you get a desired thickish sauce, adding this mix with the garlic really gives a great taste. Simmer for a couple more minutes.
Serve and reminisce convincingly and lyrically to those that stare in disbelief about starry nights on the Sierra with just the mule and goats for company, him neighing, their bells clinking and how a glass of Zoco 'Pacharán' made from sloes and coffee and vanilla and aniseed could be all a man needs. A previous life you can add with a shrug.
