Preparation

Cut the meat and season with salt, garlic cloves and bay leaf.
Put in a pan enough oil for frying and when it is very hot brown the meat on both sides.
Then add a little water and cook with the pan covered.
Season at the end of cooking with the pepper, paprika and piripiri.
Before serving mix the chopped coriander and lemon juice.
Serves with esparregado.

Ingredients

  • 1.5 Kg of lamb
  • 1 lemon
  • half a dozen cloves of garlic
  • 1 bay leaf
  • 1 teaspoon of color
  • coriander
  • salt
  • pepper and chilli
  • olive oil