In an oil and 3 garlic cloves, cut in sheets, saute the seasoned lamb.
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| Ingredients to make the Sevillian lamb: |
| 1 kg. of lamb (chopped). 300 grs. of mushrooms. 8 garlic cloves. |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with red wine |
Ingredients to make the Sevillian lamb:
2. When this golden brown, wet with the jerez and a little water and let it simmer 20 minutes.
3. In a casserole with oil, put 5 very minced garlic cloves. When they begin to brown, add the very clean mushrooms.
4. sauce a few minutes and add the white wine. Put to salt and let them stew for 20 minutes.
5. sprinkle with chopped parsley, both the lamb and the mushrooms.
6. The latter pour over the lamb, mix well and serve.
7. If the sauce is very liquid you can fat it with cornmeal diluted in water.
8. Jerez and white wine have to evaporate in cooking taking advantage of its flavor in the stew, losing much of its alcoholic degree.
