Ingredients:

• 1kg Lamb
• 1 Alentejo bread
• 5 tomatoes
• 1 onion
• 2 cloves of garlic
• 2dl White Wine
• 2 Tbsp olive oil
• 1 Tbsp. Lard
• 1 Beef stock
• 2 bay leaves
• 1 Bouquet (Parsley/Coriander)
• Salt and pepper to taste
• Sweet paprika to taste

Preparation:

Place the lamb pieces in a bowl and season them with the chopped garlic cloves, bay leaves, white wine, paprika, salt and pepper. Wrap well and leave to marinate for 30 minutes.

Blanch the tomatoes in boiling water for 30 seconds, place them in a bowl of cold water, remove the skin, cut in half and remove the seeds, then cut into quarters.

Peel and cut the onion into half moons.

Put the olive oil and lard in a pan, heat it up and add the onion, beef stock, lamb and tomatoes. Bring to the boil, then add the meat marinade and simmer, stirring occasionally, until the meat is tender.

Gradually add water as necessary while it cooks, and at the end I add the bouquet garni to the mixture.

Cut the bread into slices and place them on a plate, pouring the lamb sauce over them. Serve with boiled potatoes.