1/4 k lamb cut into small pieces
1 liver lamb
2 large onions chopped
1 chopped morrón pepper
1 slice of bread
1 tablespoon of spicy paprika or sweet (according to taste)
3 cloves garlic minced
2 dl of olive oil
1 dl of water
1/2 l meat soup
2 dl of red wine
Thyme
Oregano
1 bay leaf
Pepper Salt

Sweat in a little oil lamb and liver in an earthenware dish. In addition, FRY in a frying pan onions, peppers, bread, and the garlic cloves, five to ten minutes. When Golden, but not roasted, add to the pot of the lamb. Majar in a mortar, the liver, two of the garlic, thyme, oregano, wine, the paprika and water.Mix well and join the pot of the lamb. Cover with the stock and simmer for forty-five minutes. Correct the time half of cooking.