Cordero a la pastora is a traditional Spanish dish that features tender chunks of lamb that are slowly cooked with a blend of aromatic spices such as paprika, cumin, oregano, and thyme. The dish gets its name from the style of cooking, which is said to have originated with shepherds who would prepare their meals over an open fire while tending to their flocks.
The result is a flavorful and hearty stewed lamb that is perfect for cold weather or as a special occasion meal. It’s often served with a side of crusty bread or over a bed of rice.
- Suckling lamb, cut into equal-sized pieces 1.5 kg
- Small whole peeled potatoes 800 g
- Olive oil 100 ml.
- Flour 1 tbs.
- Dried oregano and thyme to taste ( fresh herbs would be getter)
- Whole milk 250 ml
- Whole peppercorns 3 cloves
- Garlic clove, crushed 1 pc.
- Vinegar 2 tbs.
- White wine 50 ml.
- Chopped parsley
How to make Cordero a la pastora or stewed lamb
Step 1. Season the lamb with salt and prepare a marinade by mixing together peppercorns, clove, crushed garlic, and white wine. Allow the lamb to marinate in the mixture overnight.
Step 2. Heat the oil in a casserole dish over medium heat. Add the lamb and reduce the heat. Add dried oregano and thyme and cover the casserole dish.
Step 3. When the lamb is browned, sprinkle with flour and add the potatoes. Let it cook slowly until the sauce is absorbed.
Step 4. Add the milk and stir well. Sprinkle with chopped parsley and salt. Let it cook until the vegetables are tender.
Step 5. Serve hot and enjoy your delicious lamb stew.