recipe for Lamb Cochifrito has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Lamb Cochifrito comes from Northern Spain originally
but is now a very popular dish in Andalucia as well.
You can find this dish as a main meal on many restaurant
menus and it is occasionally served up as hot tapas.
for Lamb Cochifrito
1 Kilo lamb steaks
1 Onion (chopped)
1 Green pepper (chopped)
2 Garlic cloves (crushed)
1 Teaspoon smoked paprika
Juice of half a lemon
Salt and pepper
to make Lamb Cochifrito
take your lamb steaks and remove the bone from the
centre then slice the meat into strips.
a little olive oil in a large cazuela or frying pan
and add the lamb, cook until browned then add the
onion and fry for a further 2 minutes.
the garlic, green pepper, smoked paprika and lemon
juice, reduce heat and cook for 15 - 20 minutes.
with salt and pepper.
and garnish with roughly chopped parsley.
a splash of cream works very well with the paprika.
with permission of Orce