Cochifrito

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Preparation info
  • Serves

    Four

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

The name of this sautéed lamb dish actually means “fried pork”. The punishment for eating Jewish food in Spain during the dark days of the inquisition was severe, so this dish was probably called pork as a protective act. Whatever the case, it is simple, savoury and delicious. Serve with roasted red peppers and a dish of simple rice.

Ingredients

  • 800 g/ lb very well-trimmed, tender lamb, preferably shoulder, in cubes or strips
  • 30 ml

Method

  1. Season the lamb with salt and ground black pepper. Heat the 30 ml/2 tbsp olive oil in a large frying pan or casserole over a high heat and add the meat in handfuls followed by th