Name: Cochifrito
Yield: Serves four
Cuisine: Spanish
Ingredients: juice of 2 lemons; salt and ground black pepper; 1 onion, chopped; 2 garlic cloves, finely chopped; 800 g/1¾ lb very well-trimmed, tender lamb (see Cook’s Tip), in cubes or strips; 30 ml/2 tbsp olive oil, plus extra; 5 ml/1 tsp paprika; 15 ml/1 tbsp finely chopped fresh parsley

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Aragon and Navarre in the Pyrenees are known for their fine ingredients - and also for their simple cooking. “If the quality is there, no need to employ tricks in the kitchen” runs the Spanish proverb. The meat is fried simply and flavoured with lemon juice and paprika in this dish. It captures the very essence of lamb.

Ingredients

800 g/1¾ lb very well-trimmed, tender lamb (see Cook’s Tip), in cubes or strips
30 ml

Method

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. Add the onion at the same time, and keep pushing the meat around the pan with a spatula. Add more meat to the