loading...
Green Lamb Dish

Mozarabic Lamb Stew Recipe: Discover the Unique Flavors of 'Cordero Verde'

This week I bring you a recipe for lamb stew dating back to 1614, taken from a cookbook of the time. This recipe is characterised by its surprising flavour and smooth, juicy texture, achieved through traditional ingredients and techniques. It is a perfect choice for those exploring the gastronomy of ancient times and experiencing unique and authentic flavours. Without a doubt, this recipe for lamb stew from ancient cuisine will be a hit on your table and will allow you to transport yourself to another era through your palate.

Lamb stew

Recently, while looking for information about the origin of Spanish cuisine and Tapas, I came across this Jewel of Spanish Gastronomy. Possibly a copy of another older cookbook. The "Libro del Arte de Cozina" is one of the first cookbooks published in my country (1614).

Libro del arte de cozinar

The Chef de Cuisine of King Felipe III de Las Españas, Diego Granado, shows a Palace kitchen of Arab origin adapted and modified to Christianity. Many ingredients from the Discovery of America had not yet arrived. It is a book full of surprises and unimaginable recipes. If you love cooking, I highly recommend it to you.

So the recipe I bring you today comes from this special recipe book; I hope you will like it.

Green lamb stew recipe

Lamb

Ingredients (2 Serves)

  1. 500 g leg lamb
  2. 1 L water
  3. 150 ml extra virgin olive oil
  4. Salt to taste
  5. 4 medium-sized onions
  6. Four cloves of garlic
  7. A bunch of parsley

spices and lemond

  1. 1/2 tsp black pepper
  2. 1/2 tsp white pepper
  3. 1 tsp ground ginger
  4. 1 tsp ground coriander seed
  5. 1 tsp ground cumin
  6. The juice of one lemon
  7. Lemon zest
  8. 1 Cinnamon stick

Preparation

  1. First, place the lamb's bone on a baking tray to toast it and bring out the flavours.

Lamb

  1. Now, put the chopped lamb in dice into a pot, add the water and a little salt and put it over medium heat.

Lamb

  1. Skim off the impurities that will come out in the first boil, and cook it for approximately 15 minutes.
  2. Meanwhile, take a frying pan, and add a little oil to cover the base. (In the original recipe, they used pork fat in this step.)
  3. Over medium heat, add the chopped onion and garlic.
  4. Cook it for ten minutes or until it turns colour, and then add the chopped parsley.

Onion and parsley

  1. Mix well and cook everything for another 5 minutes.

Onion and parsley

  1. Now add the contents of your pan into the pot with the lamb and mix well.

Green Lamb Dish

  1. In this step, the lamb has had to cook only with water alone for 15-20 minutes.
  2. Place the toasted bone, which will help thicken the stew.

Green Lamb dish

  1. Add the zest of lemon and the spices mix. Cook for another 15 minutes altogether.

Lemond

  1. Add the lemon juice and more chop parsley in the last two minutes of cooking.

Lemond

Now is the time to serve it.

I have chosen a clay pot that I think works great for it. Then I cooked some green beans and some basmati rice with saffron.

Green Lamb Tapa Dish

I hope you enjoy this recipe so old and representative of most Mozarabic Spain.

Have a Tasty Day!

5 Ratings | Rating: 4.6 out of 5
Chef H. Delgado Ebook

I’m Chef H. Delgado

It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine. Receive my best Spanish recipes via e-mail

Latest entries of my blog

Glass of Asturian Cider
Ingredients

Cider Culture in Asturias: Tradition, Crafting, and Festive Customs

Asturias, one of Spain's lushest and most picturesque regions, is home to a delicious drink that is more than a mere drink. In Asturias, cider is interwoven with the fabric of its people, culture, and history.

Read more
Fava beans and octopus stewes
Recipes

Stewed Broad Beans with Octopus and an Oriental Twist

I present a traditional recipe from northern Spain. A delectable stew renowned in the Asturias region called “ Fabes con Pulpo”. But this time, I've given an umami essence by simmering the fava beans with Kombu seaweed, Nori, and an additional texture with the inclusion of wood ear mushrooms.

Read more
Fennel and sausages stew
Recipes

Fennel and Chorizo Stew Recipe

I present to you a delightful and comforting soup, perfect for tackling chilly winter days. This fennel and chorizo stew is a culinary gem that has stood the test of time, passed down through generations in the Mediterranean region of Spain, particularly in the beautiful region of Andalusia.

Read more
Plants-based recipes
Recipes

Spanish Vegan Delights, 10 Delicious Plant-Based Recipes

I've crafted this special document to provide you with various options that go beyond the ordinary, exploring creative combinations of fresh and nutritious ingredients, from comforting dishes to light and refreshing choices.

Read more
Recipes

Quick Pickling Vegetable Skewers

This week, I've rescued and updated one of my favourite recipes to start the year eating healthy and being more sustainable. I've put a spin on the classic Spanish pickled vegetable skewer "Banderilla," using a part of broccoli almost no one uses, the stems.

Read more
Recipes

Exploring Forest Flavors: Sautéed Wild Mushrooms with Fried Sage Recipe

This week, I invite you to explore a recipe with exquisite flavours. A culinary proposal where I've used a selection of fantastic seasonal mushrooms and herbs. This delight is not only a vegan and healthy option, but it's also incredibly easy to prepare, making it a perfect choice for any occasion.

Read more
Chef H. Delgado Ebook
Chef H. Delgado Ebook

Subscribe now and get a free copy of my first e-book

The selection of these 12 old recipes of humble origin tries to show the more representatives products of my country. Enjoy!