Called cazuela enmigada in Spanish, this lamb stew recipe is a traditional dish in Aragon, formerly an important kingdom in Spanish history, and now an Autonomous Community of Spain. Aragon is located in the northeast Spain, and consists of three provinces - Huesca, Teruel y Zaragoza. well known for its lamb and high quality cured ham of Teruel.

Baby lamb is known as ternasco in Aragon, and is a big part of the local diet. Since the climate is cold and snows in a good portion of the region, stews and soups are popular.This lamb stew, called cazuela enmigada in Spanish is fairly simple to prepare. Small pieces of lamb are brown, then cooked in a mixture of onions, garlic, tomatoes, white wine and nutmeg, and bread crumbs are used to thicken the sauce. The sauce is a deep, dark brown color and has a rich flavor.Serve with the traditional side dish of home-fried potatoes.

See Also

Spanish Lamb Casserole Recipe - Caldereta de Cordero

Spanish Arab-Style Lamb Recipe - Cordero Moruno

Extremaduran Lamb Stew with Rice Recipe - Caldereta Extremena de Cordero