Preparation

We blanch the lamb and chicken separately. Sauté, in parts, with the lard. We simmer the potatoes and the chicken livers. Once it is dry on the not very hot grill, we put the saffron in the mortar and mash it with the toasted almonds, the chicken liver, a pinch of cumin and parsley. Dilute with the cooking broth, incorporating it into the sauce. let it cook slowly.

Ingredients

  • a very typical dish from the interior of the island, which is prepared with products from the farmyard. It is traditionally served at celebrations and at any time of the year.
  • lamb and chicken,
  • sobrasada,
  • botifarrón,
  • potatoes,
  • Garlic,
  • laurel,
  • saffron,
  • cumin,
  • parsley,
  • toasted almond
  • lard