2 Kg. Lamb a lamb asadurilla
1 Kg. onions
250 g of red peppers
2 garlic heads
1 chili pepper
1 l of white wine
2.5 dl of olive for frying oil
1 dl of olive for the fried oil
Thyme
Oregano
Laurel
Spicy paprika
Salt
White pepper

In a container special, characteristic of the province of Cáceres (although a normal pot may be), chop the Lamb (not weighing more 2 kg on channel.) into medium-sized pieces and fry them with oil. Then add white wine, salt, water, oregano, thyme and laurel, and cook lamb until tender.In a separate, Pan fry the onions, red peppers and garlic pieces. Add the asadurilla, a little spicy paprika, the chili and white, as well as part of the wine to clarify the fried pepper. Grind everything in the blender and add to the pot of the Lamb, letting it simmer minutes more. The sauce should be espesita, thanks to the majado onion and the asadurilla.