Chanfaina de Salamanca (Cheap Stew from Salamanca)

1 onion 
200 ml of olive oil 

1 kg lamb (tripe, trotters and cooked blood) 

2 liters of water

A bay leaf 
2 cups rice 

2 cloves of garlic 

1 tsp cumin unmilled 
1 tsp cayenne pepper 
Ground black pepper 
salt 
2 boiled eggs



Wash and chop the lamb tripe and trotters. Boil in water with a bay leaf until they are tender. (30 min - 1 hour) Keep the water (broth) in the pot. 

Meanwhile, toast the cumin in a separate pan and crush in a mortar. 

Finely chop the onion. Sauté in a frying pan over medium to low heat. When the onion is ready, add the boiled tripe and the trotters, also the chopped garlic and cook over medium heat all together. 

After 5 minutes pour two cups of rice. Cut the blood into small cubes and add it to the frying pan along with the roasted cumin, black pepper and cayenne pepper. Saute for 3 minutes, until the rice is transparent and the paprika looks toasted. 

Add 4 cups of broth and season to taste. Let it cook over medium heat. 

When ready, serve in a dish and add cutted boiled eggs on top. 

Guiso de cordero y alcachofas (Lamb and artichokes stew)

1 kg lamb

300 g of artichokes

300 g of peas

150 g ripe tomatoes

150 g potatoes

2 onions

1/2 head of garlic

1 glass of white wine

10 g of pine nuts

flour

ground black pepper

paprika

olive oil

2 bay leaves

parsley and salt

2 eggs boiled

Clean the lamb, cut it, season and dip in flour. Lightly fry the meat in olive oil, when golden place it in a pot. (Keep the olive oil in the fry pan) Add about 1 liter of water, and boil for 20 min along with the chopped artichokes and potatoes. After that time, add the peas and cook for another 10 minutes. 

Cordero al Chilindrón con patatas (Chilindrón lamb with potatoes)

1 kg. baby lamb chopped

1 onion

1 green pepper

4 cloves of garlic

2 tomatoes

3 potatoes

1 tablespoon paprika

1 glass of white wine

1 glass of  water

flour 

extra virgin olive oil

salt & pepper

1 sprig of thyme

chopped parsley

Chop the onion, garlic and green pepper. Bring to a simmer fry in a saucepan with oil. Add the tomato, peeled and diced. Add a sprig of thyme.

Batter the lamb in flour with salt and pepper. Fry in a pan with olive oil. Add the lamb to the fried vegetables and sprinkle with chopped parsley.